Summer Succotash Recipe
Great side dish with any main entrée.
Ingredients
- 1 cup Cherry Tomatoes, rinsed, halved
- 1/2 cup cooked Corn Kernel (niblet corn-canned is fine)
- 1 cup Cooked Lima Beans
- 1 tablespoon fresh basil chopped finely
- 1 tablespoon Tarragon
- 3 tablespoons melted sweet cream butter
- Salt and Black Pepper, to taste
Directions
- In a pot of salted lightly water add lima beans and corn kernels cook 5 minutes, drain, add into a mixing bowl, add cherry halves, basil, tarragon, melted butter, salt and black pepper, stir to mix.
- Great to serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 896mg | 26% |
| Total Carbs 32.42g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 5.1g | 3% |
| Protein 10.33g | 17% |
