Yellow Eye Succotash

Yellow Eye Succotash

Ingredients

  • 1 cup chopped onion
  • 1/2 jalapeño chile, seeds and membrane removed, diced (about 1 tablespoon)
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 3 cups fresh or frozen (thawed) corn kernels
  • 1 small zucchini, diced (about 1 cup)
  • 2 Roma tomatoes, seeded, chopped
  • 2 (15oz) cans S&W® Yellow Eye Beans (drained, rinsed)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon chopped Italian (flat leaf) parsley, if desired

Print Yellow Eye Succotash

V

Vegetarian

LC

Low Calorie

GF

Gluten Free

30 min

Total Time

30 min

Prep Time

6

Servings

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Ingredients

  • 1 cup chopped onion
  • 1/2 jalapeño chile, seeds and membrane removed, diced (about 1 tablespoon)
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 3 cups fresh or frozen (thawed) corn kernels
  • 1 small zucchini, diced (about 1 cup)
  • 2 Roma tomatoes, seeded, chopped
  • 2 (15oz) cans S&W® Yellow Eye Beans (drained, rinsed)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon chopped Italian (flat leaf) parsley, if desired

Directions

In large non-stick skillet, cook onion and chile in oil over medium-high heat for 5 minutes or until tender. Reduce heat to medium. Stir in garlic, corn, zucchini and tomatoes. Cook 10 minutes or until crisp-tender. Stir in beans, sage, vinegar and salt. Cook 3 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley.

Serving Size: about 6.5oz each

Nutritional Information Per Serving:
Calories 190, Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 500mg, Carb 32g, Fiber 10g, Total Sugar 4g, Added Sugar 0g, Protein 8g, Vitamin D 0%, Calcium 6%, Iron 8%, Potassium 4%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.