Low Sodium Southwest Succotash
Servings
2Serving size
about 1 cup
COOKING TIME
30 Minutes
This recipe can be multiplied and leftovers are fair.
Ingredients
| 1 tsp. Olive oil |
| 1 medium Green onions (sliced crosswise) |
| 1 medium ear Corn, sweet, yellow, raw (kernels cut from cob) |
| 1 cup Frozen lima beans |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp.. Ground cumin |
| 1/8 tsp. no salt added chili powder |
| 1/4 tsp. Paprika |
| 1/2 cup Water |
Instructions
Place the olive oil in a medium skillet over medium high heat. Add the green onion and cook for about 30 seconds stirring constantly.
Add the corn kernels. Cook, tossing, frequently, for about 10 minutes. If the corn begins to brown too fast, reduce the heat.
Add the lima beans, salt, pepper, cumin, chili powder, and paprika. Toss for about minute.
Add the water and cook for about 4 - 5 minutes until the water is almost evaporated. Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great riff on the classic corn and lima bean combo. This Southwest Succotash is not too spicy and if you want to zip it up, add a bit of cayenne pepper.