Southwest Succotash
- Number of Servings: 1
Ingredients
1 10 oz. package frozen lima beans 2 tomatoes, chopped 1 tablespoon fresh cilantro, chopped 1/4 cup green onions, chopped 2 tablespoons low fat Italian dressing 1/4 cup water 1/4 teaspoon dry mustard 4 oz. pimiento, chopped
- 1 10 oz. package frozen whole-kernel corn
1. Cook corn and lima beans according to package instructions and drain.
2. Combine corn, lima beans, tomatoes, cilantro, green onions and pimiento in a medium sized bowl and set aside.
3. In a small bowl, whisk Italian dressing, water, and dry mustard. Pour over corn and lima bean mixture and toss to coat.
4. Serve at room temperature or chilled.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
2. Combine corn, lima beans, tomatoes, cilantro, green onions and pimiento in a medium sized bowl and set aside.
3. In a small bowl, whisk Italian dressing, water, and dry mustard. Pour over corn and lima bean mixture and toss to coat.
4. Serve at room temperature or chilled.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 130.6
- Total Fat: 1.5 g
- Cholesterol: 0.1 mg
- Sodium: 48.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.0 g
- Protein: 6.1 g
Member Reviews
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SYLVIALYNN2
To half, use one 10oz box of succotash and half the other ingredients. I simplify even further with 1 can low sodium corn and 1 can low sodium black beans. Add as much or as little of picante sauce with your desired amount of spiceness. It is good with just this or add onions, celantro or celery. - 6/24/10
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SLIMKIM2B
We really liked this dish. I'm not normally a fan of lima beans but this dish served cold was quite refreshing. The only thing I did differently was to simply thaw the corn and lima beans, added extra fresh cilantro and left out the pimiento. We served cold and it was a big hit. Thank You. - 6/30/10