Mexican Succotash

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

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Nutritional Information

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

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. 1. Preheat broiler.
  2. 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. 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. 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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