Summer Succotash

recipe

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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