Harvest Succotash

A traditional Native American dish.

Ingredients

• 2 teaspoons mild olive oil
• 1 medium onion, chopped (1½ cups)
• 3 cloves garlic, crushed
• 1 jalapeño pepper, finely chopped with seeds (if you like it hot) or seeds removed
• 1 tablespoon mild chili powder
• ¼ teaspoon salt
• 2 cups frozen corn kernels
• 2 cups frozen baby lima beans or green beans
• 1 cup low-sodium chicken or vegetable broth

Garnish

• 2 tablespoons chopped cilantro (optional)
• 2 tablespoons toasted sunflower seeds

Directions

1. Heat the oil in a high-sided skillet on medium high. Sauté the onion 3 minutes then add the garlic and jalapeño and cook 1 minute more or until the onions are soft but not browned. Season with the chili powder and salt.
2. Add the corn, lima beans and stock. Bring to a boil. Reduce the heat and simmer 10 minutes.
3. Serve topped with the cilantro and sunflower seeds.

Yield

Serves 4. Provides 2½ vegetable servings per person

Nutritional analysis (per serving)

• 282 calories
• 7 g fat
• 22% calories from fat
• 1 g saturated fat
• 3% calories from saturated fat
• 49 g carbohydrates
• 335 mg sodium
• 8 g dietary fiber

Recipe Courtesy: 5 A Day