Mexican Succotash
Recipe: #43982
December 23, 2024
Categories: Side Dishes, Corn, Onions, Peppers, Mexican, Native American, Fresh Tomatoes Frozen Vegetables, more
"They used fresh corn, cooked and cut off cob ,I'm not but you can"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (230.5 g)
- Calories 216.7
- Total Fat - 4.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 164.1 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 8.3 g
- Sugars - 4.6 g
- Protein - 10 g
- Calcium - 75 mg
- Iron - 2.5 mg
- Vitamin C - 57.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Have everything ready
Step 2
Heat the oil in a large wok over high heat.
Step 3
Once hot, add the onions and bell peppers.
Step 4
Sauté for 5 minutes, then add the thawed lima beans black beans and corn to the skillet.
Step 5
Sauté for another 5 minutes until onions are softened.
Step 6
Add the chopped poblano pepper, tomato, and garlic
Step 7
Sauté for 2 minutes until the garlic is fragrant.
Step 8
Turn off the heat.
Step 9
Stir in the cilantro, salt and pepper, to taste and lime juice.
Tips
No special items needed.
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