Summer Succotash

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Succotash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy