Recipe: Lima bean and corn succotash
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Recipe: Lima bean and corn succotash
Lima beans, also called butterbeans, are a great source of fiber! While lima beans are a great side to any meal, they should not be eaten raw. Try cooking them with onion and garlic for a boost of flavor or incorporate them into a delicious succotash.
Ingredients
- 8 ears of corn, shucked removed from cob
- 1 bag of frozen or 2 cups fresh lima beans
- 1 large zucchini, diced
- 2 small tomatoes, diced
- ½ cup chopped red onion
- 3 Tablespoons olive oil
- 3 Tablespoons vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- Pinch of sugar
- ½ cup fresh basil, chopped chiffonade style
Nutrition
- Calories — 153
- Carbs — 25g
- Protein — 4g
- Fat — 5g
- Sodium — 253mg
- Fiber —3g
Servings
10 servings
Directions
- Cut corn off cob.
- Sauté first 5 ingredients in large pan with olive oil on medium heat for 5 minutes until onions are translucent and tomatoes release their juices. Do not brown.
- Remove from heat. Add vinegar, salt, pepper, sugar and basil.
- Serve with fish, chicken or pork.
Recipe compliments of Gail Hermenau, University of Delaware Cooperative Extension Master Food Educator, Master Gardener and Master Composter.
Video directions
A recipe video for Lima bean and corn succotash: youtube.com/watch?v=-I4XLPwR26o
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.