Mexican Succotash

This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds. This succotash incorporates as much summer produce as we could fit in a pan: lima beans, sweet onion, bell pepper, corn, tomatoes, and cilantro. All their individual flavors are enhances with lemon and lots of garlic for a delicious and easy recipe. It's great for you, too―one 243-calorie serving contains less than three grams of fat and about half a day's fiber.

Yield:

8 servings (serving size: about 3/4 cup)

Ingredients

1. 1 poblano chile
2. 2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
3. 1 tablespoon olive oil
4. 1 cup finely chopped Vidalia or other sweet onion
5. 1 cup finely chopped red bell pepper
6. 1/2 cup finely chopped green bell pepper
7. 3 garlic cloves, minced
8. 2 cups fresh corn kernels
9. 1 cup grape tomatoes, halved
10. 1/4 cup chopped fresh cilantro
11. 2 tablespoons fresh lemon juice
12. 1/2 teaspoon salt
13. 1/8 teaspoon freshly ground black pepper
14. Cilantro sprigs (optional)

Directions

1. Preheat broiler.
2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.
4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Notes