Snap Bean Succotash
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
10.59 oz
snap beans
7.06 oz
corn kernels
3.53 oz
Red Bell Pepper
1.77 oz
onion
1.06 oz
olive oil
0.18 oz
salt
0.07 oz
black pepper
0.07 oz
garlic powder
0.18 oz
Parsley
Directions
Step 1
Trim the ends of the snap beans and cut them into bite-sized pieces.
Step 2
In a large skillet, heat olive oil over medium heat. Add onions and red bell peppers and sauté until they are soft and slightly caramelized.
Step 3
Add snap beans and corn kernels to the skillet. Season with salt, black pepper, and garlic powder. Cook for about 5 minutes, or until the vegetables are tender-crisp.
Step 4
Remove from heat and sprinkle with fresh parsley. Serve warm or cold.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
18 g
(72
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 0.7938 g | 0.16% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.1323 g | 0.16% |
| Vitamin C | 2.646 mg | 2.94% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0441 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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