Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 1/2 cups chopped onion
- 2 tablespoons extra-virgin olive oil
- coarse kosher salt
- 3 tablespoons thinly sliced fresh basil
- 1 large garlic clove, minced
- Carbohydrate 33 g(11%)
- Fat 6 g(9%)
- Fiber 6 g(24%)
- Protein 7 g(14%)
- Saturated Fat 1 g(4%)
- Sodium 616 mg(26%)
- Calories 206
Preparation Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Stir in basil and serve.
Preparation Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Stir in basil and serve.
