Mexican Succotash

Mexican Succotash
Photo by Randy Mayor

Ingredients

  • ½ cup finely chopped green bell pepper
  • 2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
  • 2 cups fresh corn kernels
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 cup finely chopped red bell pepper
  • Cilantro sprigs (optional)
  • + 49 more ingredients
    • 3 garlic cloves, minced
    • 1 cup finely chopped Vidalia or other sweet onion
    • ½ teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons fresh lemon juice
    • Cilantro sprigs (optional)
    • 2 tablespoons fresh lemon juice
    • 3 garlic cloves, minced
    • 1 cup grape tomatoes, halved
    • 1 cup finely chopped red bell pepper
    • 2 cups fresh corn kernels
    • 2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
    • ¼ cup chopped fresh cilantro
    • 1 cup finely chopped red bell pepper
    • 1 poblano chile
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon salt
    • 3 garlic cloves, minced
    • 1 cup finely chopped Vidalia or other sweet onion
    • 2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
    • 2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
    • Cilantro sprigs (optional)
    • ¼ cup chopped fresh cilantro
    • 1 poblano chile
    • 1 cup finely chopped Vidalia or other sweet onion
    • 1 tablespoon olive oil
    • 1/8 teaspoon freshly ground black pepper
    • ½ cup finely chopped green bell pepper
    • 1 cup finely chopped red bell pepper
    • 1 cup finely chopped Vidalia or other sweet onion
    • ½ cup finely chopped green bell pepper
    • 1 cup grape tomatoes, halved
    • 1 tablespoon olive oil
    • 1/8 teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 2 cups fresh corn kernels
    • ½ cup finely chopped green bell pepper
    • ½ teaspoon salt
    • 1 poblano chile
    • 2 tablespoons fresh lemon juice
    • 1 cup grape tomatoes, halved
    • Cilantro sprigs (optional)
    • 1 poblano chile
    • 2 cups fresh corn kernels
    • 3 garlic cloves, minced
    • 1 cup grape tomatoes, halved

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. ...

View full recipe at My Recipes

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