Diabetic, Gluten Free & Heart Healthy
This succotash is filled with some Southern food favorites like black-eyed peas and okra. It will spark up meat, chicken or fish dinners anytime of year.
A 1/2-cup serving is packed with fiber and protein.
1 Tbsp olive oil
1 small red onion, chopped
3 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
2 large jalapeño peppers, seeded and finely chopped
1 cup baby lima beans, fresh, frozen and thawed
1 cup canned black-eyed peas, rinsed and drained
1/2 lb okra, cut into 1/3-inch thick slices
3/4 lb (1 pint) cherry tomatoes, halved
3 Tbsp apple cider vinegar, or to taste
1/4 cup chopped fresh basil
1 Tbsp hot sauce, or to taste
1/8 tsp salt
Black pepper to taste
In a skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeños, lima beans, black-eyed peas, okra and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, hot sauce, salt and black pepper to taste. Serve warm or chilled.
Serving size: 1/2 cup
Per Serving: Calories: 116 Fat: 2g Saturated Fat: 0g Cholesterol: 0mg Sodium: 50mg Carbohydrates: 20g Fiber: 5g Protein: 5g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD