Confetti Succotash
Confetti Succotash requires approximately 20 minutes from start to finish. This side dish has 186 calories, 7g of protein, and 5g of fat per serving. For 63 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. 9 people were impressed by this recipe. This recipe from Taste of Home requires red bell pepper, salt, pepper, and green onion. It is a very reasonably priced recipe for fans of Southern food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 42%. Try Creamy Confetti Succotash, Succotash, and Succotash for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon butter
2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
2 cups frozen corn, thawed
2 tablespoons thinly sliced green onion
1/4 cup chopped green pepper
1/4 cup half-and-half cream
1 cup frozen lima beans, thawed
1/8 teaspoon pepper
1/4 cup chopped sweet red pepper
1/4 teaspoon salt
Equipment:
frying pan
Cooking instruction summary:
Directions In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings. Originally published as Confetti Succotash in Simple & DeliciousNovember/December 2009, p44 Nutritional Facts 3/4 cup equals 171 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 192 mg sodium, 28 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender.
2. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.
Nutrition Information:
covered percent of daily need
