Mexican Succotash

3 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Yield:
8 servings (serving size: about 3/4 cup)
By David Bonom
June 2009
RECIPE BY Cooking Light

This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds.

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)

Nutritional Information

  • Calories 243
  • Fat 2.9g
  • Satfat 0.4g
  • Monofat 1.4g
  • Polyfat 0.5g
  • Protein 12.1g
  • Carbohydrate 45.1g
  • Fiber 12.5g
  • Cholesterol 0.0mg
  • Iron 3.3mg
  • Sodium 163mg
  • Calcium 53mg

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 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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Ratings & Reviews

StacyYC's Review

Saecca
November 07, 2009
This recipe involves a lot of chopping but it was very tasty. Since I made it in November, I could not get fresh lima beans or corn, so I had to use frozen and cooked varieties, but it was still good.

Saecca's Review

alysonhcraig923
July 05, 2009
A very good dish with lots of taste and texture. I made it with a simple cumin/chili powder rub on some chicken breasts. As a second day dish, I think it would go great with some sautéed ground beef with cumin and cilantro. I liked the dish and would make it again! Super healthy!

alysonhcraig923's Review

StacyYC
June 14, 2009
really good recipe; tasty and colorful