Balsamic Succotash

Balsamic Succotash Recipe
Becky Luigart-Stayner
If you have high-quality balsamic vinegar, use it to finish this dish. Serve with shrimp or fish.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 159
Caloriesfromfat 29 %
Fat 5.4 g
Satfat 2.9 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 5.1 g
Carbohydrate 24.7 g
Fiber 4.5 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 407 mg
Calcium 29 mg


2 tablespoons butter
1 cup chopped yellow onion
1 garlic clove, minced
2 cups frozen corn kernels
1/2 cup chopped red bell pepper
1 teaspoon dried basil
1 (10-ounce) package frozen baby lima beans
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar


Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally. Add corn, bell pepper, basil, and beans; cook 4 minutes, stirring occasionally. Add broth, sugar, salt, and black pepper; cook 7 minutes or until liquid almost evaporates. Remove from heat, and stir in vinegar.

March 2005
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