| |
| INGREDIENTS |
| 1 tsp |
olive oil |
| 1 c |
frozen lima beans |
| 1 c |
frozen whole kernel corn |
| 1 tbsp |
chopped onions |
| 2 |
cloves garlic, minced |
| 2 tbsp |
chopped fresh chives |
| ¼ tsp |
salt |
| ⅛ tsp |
paprika |
|
|
|
| RECIPE |
- Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot.
- Add the oil, lima beans, corn, onions, and garlic.
- Cook, stirring, for 8 to 10 minutes, or until the lima beans are tender.
- Stir in the chives or scallions, salt, and paprika.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¾ cup succotash
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
91 |
|
| Total Fat |
1 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
212 mg |
|
| Total Carbohydrates |
17 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
|
|
|
