Recipes

Succotash

Course/Meal: 
Main Ingredient: 
Prep Time: 
15 minutes
Cooking Time: 
20 minutes
Makes: 
6 cups

By taking a few vegetables you can create this easy colourful side dish to enjoy with your entertaining meal. Traditionally made with lima beans and corn, my version keeps the green colour with green beans or asparagus and adds a nice contrast to the corn.

Ingredients: 

1 tbsp (15 mL) extra virgin olive oil

1 small onion, diced

1 cup (250 mL) small diced squash (such as butternut)

2 cloves garlic, minced

2 cups (500 mL) chopped fresh green beans or asparagus

2 cups (500 mL) frozen corn kernels

1 small Sheppard or red bell pepper, diced

2 tbsp (25 mL) chopped fresh basil

Pinch freshly ground black pepper

Directions: 

1. In a large nonstick skillet, heat oil over medium heat and cook onion, squash and garlic for about 5 minutes or until onions are softened.
2. Add beans; cover and cook, stirring occasionally for 5 minutes.
3. Add corn and pepper and cook, stirring for about 8 minutes or until beans and pepper are tender crisp.
4. Stir in basil and season with pepper.

Nutrition Facts per serving:

Calories: 
94
Fat: 
3 g
Saturated: 
0 g
Cholesterol: 
0 mg
Sodium: 
3 mg
Potassium: 
340 mg
Carbohydrates: 
18 g
Fibre: 
3 g
Protein: 
3 g