Succotash
Servings:10Serving Size:3/4 cupRecipe Cost:$7.46Cost per Serving:$0.75
Ingredients:
- 1 tablespoon vegetable oil
- 3 green onions, whites and greens, sliced
- 1/2 sweet bell pepper, diced
- 8 ears of corn, kernels cut from cob (or 2 cups frozen)
- 1/4 cup water
- 1 cup frozen lima beans or butter beans
- 1 cup sliced okra (fresh or frozen, leave out if you prefer)
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh or 2 tablespoons dried parsley (optional)
- 1 1/2 teaspoons salt
Directions:
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Wash the green onions, bell pepper, corn, grape tomatoes, and parsley in cool water, then drain. Prepare as directed.
- Heat a large sauté pan or skillet over medium-high heat.
- When the pan is hot, add the oil and swirl to coat the bottom of the pan.
- Add the onions and pepper and sauté for 4 minutes.
- Add the corn and water then let the pan come back up to heat. Sauté about 5 minutes.
- Once corn is hot, add the lima beans and stir well while sautéing, about 7 minutes.
- When most of the water has evaporated, add the okra and tomatoes together and cook for another 5 minutes.
- Finish by folding in the parsley, if using. Sprinkle the salt over the top of the succotash. Serve.
- Store leftovers in the refrigerator within 2 hours.
Make it a Meal
- Succotash
- Turkey burgers on a whole-wheat bun with a slice of low-fat cheese
- Cantaloupe
Source: Tanya Whitehouse, Extension Specialist Chef and Program Manager of The Food Connection
80 calories; 2g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 380mg sodium; 15g total carbohydrate; 3g dietary fiber; 5g total sugars; 0g added sugars; 3g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 6% Daily Value of iron; 6% Daily Value of potassium