This recipe involves a lot of chopping but it was very tasty. Since I made it in November, I could not get fresh lima beans or corn, so I had to use frozen and cooked varieties, but it was still good.
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)
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Amount per serving
- Calories: 243
- Fat: 2.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.5g
- Protein: 12.1g
- Carbohydrate: 45.1g
- Fiber: 12.5g
- Cholesterol: 0.0mg
- Iron: 3.3mg
- Sodium: 163mg
- Calcium: 53mg
- 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)
- 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.
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