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Lima Bean Medley Recipe

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Here's a tasty medley of beans and veggies that harmonizes perfectly with healthy meal plans. Dianne Spurgeon of London, Ontario shared the recipe. Her mildly spice succotash makes a colorful side that goes well with many main dishes.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 cups chopped fresh tomatoes
  • 1 cup fresh or frozen lima beans
  • 1 cup fresh or frozen corn
  • 1/2 cup minced fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

One serving (3/4 cup) equals 145 calories, 3 g fat (trace saturated fat), 0 cholesterol, 370 mg sodium, 27 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Directions

  1. In a large nonstick skillet, saute the green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Add lima beans and corn; cover and simmer 10 minutes longer or until vegetables are tender, stirring occasionally. Stir in the basil, salt and pepper. Yield: 4 servings.
Originally published as Lima Bean Medley in Light & Tasty August/September 2003, p17

Nutritional Facts

One serving (3/4 cup) equals 145 calories, 3 g fat (trace saturated fat), 0 cholesterol, 370 mg sodium, 27 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

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