Mexican Succotash

Mexican Succotash Recipe
Photo: Randy Mayor; Stylist: Leigh Ann Ross
This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Fat 2.9 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 12.1 g
Carbohydrate 45.1 g
Fiber 12.5 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 163 mg
Calcium 53 mg

Ingredients

1 poblano chile
2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
1 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cilantro sprigs (optional)

Preparation

1. Preheat broiler.

2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.

3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.

4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Note:

David Bonom,

Cooking Light

June 2009
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