Serves: 4 Preheat Oven Temp: N/A
2 cups fresh or frozen corn kernels-about 3-4 ears
1/2 cup diced red or white onion
1 cup chopped zucchini squash
1 cup Lima beans
1 cup chopped red, green, and/or yellow bell pepper
1 tsp. ground cumin
2 Tb. butter
2 garlic cloves, minced
1/2 cup vegetable or chicken broth
1/8 tsp. hot sauce
1/8 tsp. ground pepper
1 Place a large nonstick skillet over high heat. You can use a spritz of olive oil in the pan.
2 Add corn, peppers, onion, and cumin; sauté 5 minutes.
3 Add the zucchini, Lima beans, butter, and garlic, and sauté an additional minute or two.
4 Reduce heat to medium-high, add broth, hot sauce and black pepper.
5 Cook 3-5 more minutes or until heated through, stirring frequently.
- Edamame & Roasted Corn Succotash (caseywilson-thenut.com)
- Your Questions: Looking for Lima Bean Ideas (thebittenword.typepad.com)