The acidity in this dish gives your palate a great reset that lets you enjoy the different levels of richness, fruitiness, and sweetness in the vegetables. Use cooked, undressed field peas from the Marinated Field Peas, or use the same method with butter beans, simmering 5 to 10 minutes longer.

Recipe by Cooking Light July 2016


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

21 mins
21 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Combine onion and pickled banana pepper juice in a bowl; let stand 15 minutes. Stir in minced banana peppers and 1/4 cup oil.

  • Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.

  • Heat a large skillet over medium heat. Add remaining 3 tablespoons oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until golden. Increase heat to high. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char. Stir in tomato mixture; cook 1 minute. Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in butter and black pepper. Place about 3/4 cup bean mixture on each of 8 plates; top each serving with about 1 tablespoon banana pepper mixture.

Nutrition Facts

226 calories; fat 14.1g; saturated fat 2.7g; mono fat 9.2g; poly fat 1.6g; protein 5g; carbohydrates 22g; fiber 4g; cholesterol 4mg; iron 2mg; sodium 351mg; calcium 32mg; sugars 4g.