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Summer Succotash

Prep time 5 mins
Cook time 10 mins
Yield 4 servings (serving size: about 2/3 cup)

Ingredients

  • 2 center-cut bacon slices
  • 1 cup frozen baby lima beans
  • 2 ears corn
  • 1 large garlic clove, minced
  • 1 cup grape tomatoes, halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh basil

Nutrition Information

  • calories 104
  • caloriesfromfat 0.0 %
  • fat 1.3 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.3 g
  • protein 5.8 g
  • carbohydrate 19.2 g
  • fiber 4.5 g
  • cholesterol 3 mg
  • iron 1.2 mg
  • sodium 210 mg
  • calcium 23 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon, and set aside.

  2. While bacon cooks, thaw lima beans in a colander under warm water.

  3. Cut kernels from ears of corn. Add corn and garlic to drippings. Sauté 4 minutes or until corn is golden. Stir in lima beans, tomato halves, salt, and pepper. Sauté 3 minutes or until thoroughly heated. Stir in bacon and basil just before serving.

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