Summer Succotash with blueberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 cup cut green beans2 cups corn1 medium sweet onion, thinly sliced1/4 cup fresh basil leaves, chopped1 pint blueberries2 Tbsp Extra Virgin Olive Oil2 Tbsp white wine vinegar1/2 tsp crushed hot red chili flakes1/2 tsp sea salt1/4 tsp ground black pepper1/2 cup chopped hazelnuts
Toast hazelnuts in saute pan and set aside.
In a large non-stick skillet, lightly sprayed with cooking spray, add sliced onions and green beans. Cook and stir about 10 minutes. Add corn, cook and stir an additional 5 minutes.
In a large bowl combine olive oil and white wine vinegar. Transfer beans, onions and corn to bowl and stir to coat. Season with salt and pepper, add the red chili pepper flakes and basil. Stir to blend. Add blueberries and hazelnuts and toss just to blend.
Serving Size: Makes 6 servings
In a large non-stick skillet, lightly sprayed with cooking spray, add sliced onions and green beans. Cook and stir about 10 minutes. Add corn, cook and stir an additional 5 minutes.
In a large bowl combine olive oil and white wine vinegar. Transfer beans, onions and corn to bowl and stir to coat. Season with salt and pepper, add the red chili pepper flakes and basil. Stir to blend. Add blueberries and hazelnuts and toss just to blend.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 206.1
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 197.2 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.5 g
- Protein: 4.4 g
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