Summer Succotash

Yield: 4 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 0.0%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.8g
  • Carbohydrate: 19.2g
  • Fiber: 4.5g
  • Cholesterol: 3mg
  • Iron: 1.2mg
  • Sodium: 210mg
  • Calcium: 23mg


  • 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


  1. 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. 2. While bacon cooks, thaw lima beans in a colander under warm water.
  3. 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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