Easy Dilled Succotash
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Easy Dilled Succotash
YIELD Makes 4 servings
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This simple do-ahead duo of lima beans and corn has a delightfully upbeat flavor. It's loaded with vitamin E which, along with selenium and other antioxidants, works to neutralize harmful substances, such as smog and cigarette smoke, that have damaging effects on our cells.
INGREDIENTS
| 1‑1/2 | cups frozen lima beans |
| 1 | small onion, finely chopped |
| 1‑1/2 | cups frozen corn, thawed |
| 1 | teaspoon salt |
| 1 | teaspoon sugar |
| 1 | teaspoon dried dill weed |
PREPARATION:
- Bring 1/2 cup water to a boil in medium saucepan over high heat. Add beans and onion; cover. Reduce heat to low. Simmer 8 minutes.
- Stir corn into bean mixture; cover. Simmer 5 minutes or until vegetables are tender. Drain bean mixture, discarding liquid.
- Place bean mixture in serving bowl; stir in salt, sugar and dill weed until well blended. Garnish as desired.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | about 1 cup succotash |
| Sodium | 571 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 28 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 126 |
DIETARY EXCHANGE:
| Starch | 2 |
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