Balsamic Succotash

Becky Luigart-Stayner

If you have high-quality balsamic vinegar, use it to finish this dish. Serve with shrimp or fish.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 29%
  • Fat: 5.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 24.7g
  • Fiber: 4.5g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 407mg
  • Calcium: 29mg

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

Preparation

  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.
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