Gluten Free Succotash Recipe

               
Southern favorites like black-eyed peas and okra are tossed with tangy vinegar and fresh herbs for the ultimate succotash. A splash of hot sauce adds a spicy kick to this fiber-rich dish.
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Ingredients
Recipe yields 8 servings
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
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Directions
Step 1

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.

Time: 30 minutes
Servings: 8
Calories: 116
Make this for: Heart Healthy Healthy Kids
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:116
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:50mg
total carb:20g
fibers:5g
proteins:5g

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Gluten Free Succotash Recipe

Ingredients
Recipe yields 8 servings
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
Directions
Step 1

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.

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