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.
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
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.
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
Reviews forLima Bean Medley
Contests & Promotions
© 2017 RDA Enthusiast Brands, LLC