| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 red onion, diced
- 2 cloves garlic, chopped
- 2 bell peppers, yellow, red, and/or green, seeded and chopped
- 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
- 2 cups frozen corn kernels
- 1 can butter beans, drained
- Salt and pepper
- Handful flat-leaf parsley, chopped
Instructions
- Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 340 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 11 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 818 mg |
Reviews
I decided to make succotash for Thanksgiving to have a dish that was a bit healthier, could be made on the stove top and added color to the table. I decided to try this recipe but I swapped 1 cup of frozen shelled edamame for the butter beans. I like the texture of edamame better because it’s not as mushy as butter or lima beans. And I like the bright green color it adds. I’m not sure what makes this dish Mediterranean, but I was pleasantly surprised that it was as flavorful as it was for such a simple dish. Seasoning to taste is key. It was a popular dish at Thanksgiving this year.