Summer Succotash
3
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Extra virgin olive oil
2 Tbsp
Dry roasted salted peanuts
⅛ cup(s)
Red onion
2 medium, chopped
Garlic
1 large clove(s), minced
Uncooked corn
2½ cup(s), fresh kernels
Frozen baby lima bean
2½ cup(s), defrosted or fresh lima beans (fresh preferred)
Tomato
2 medium, chopped
Poblano pepper
1 medium, seeded and chopped
Unsalted butter
2 Tbsp
Fresh lime juice
2 Tbsp
Fresh basil
3 Tbsp, fresh, thinly sliced
Fresh parsley
2 Tbsp, chopped
Cilantro
2 Tbsp, fresh, chopped
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Instructions
1
Heat the olive oil in a large skillet over medium heat. Add the peanuts, onions, and garlic and cook until the onions are translucent, about 5 minutes.
2
Add the corn, lima beans, tomatoes, poblano, and butter to the skillet and simmer until the corn and lima beans are tender, about 15 minutes.
3
Add the lime juice and herbs and season to taste with salt and pepper. Serve warm or at room temperature.
4
Serving size: 3/4 cup
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