Zesty Succotash
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups frozen corn | Thawed |
| 1 can (14 oz.) low sodium kidney beans | Drained and rinsed |
| 1 cup frozen lima beans | Thawed |
| 1 red pepper | Washed, trimmed and minced. |
| ½ cup red onion | Washed, peeled and minced. |
| 2 tablespoons olive oil | |
| I teaspoon chili powder | |
| Dash of hot pepper sauce | Optional |
| ½ teaspoon salt | |
| ¼ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet, heat oil. | |
| 2 | Add onion and red pepper and cook until tender. | |
| 3 | Add corn, kidney beans, lima beans, chili powder, salt and pepper. | |
| 4 | Cook five minutes until heated. | Internal temperature 135 F. |
| 5 | Add hot pepper sauce as desired. |
Posted in Side Dish, Starch Side Recipes
