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Balsamic Succotash

Becky Luigart-Stayner
Yield 6 servings (serving size: 2/3 cup)
If you have high-quality balsamic vinegar, use it to finish this dish. Serve with shrimp or fish.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.