Active cooking time: 24 minutes
Total cooking time: 30 minutes

Ingredients:

1 tablespoon vegetable oil
3 green onions, whites and greens, sliced
1/2 sweet bell pepper, diced
8 ears of corn, kernels cut from cob (or 2 cups frozen)
1/4 cup water
1 cup frozen lima beans or butter beans
1 cup sliced okra (fresh or frozen, leave out if you prefer)
1 pint grape tomatoes, halved
1/4 cup chopped fresh or 2 tablespoons dried parsley (optional)
1 1/2 teaspoons salt

Directions:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Wash the green onions, bell pepper, corn, grape tomatoes, and parsley in cool water, then drain. Prepare as directed.
3. Heat a large sauté pan or skillet over medium-high heat.
4. When the pan is hot, add the oil and swirl to coat the bottom of the pan.
5. Add the onions and pepper and sauté for 4 minutes.
6. Add the corn and water then let the pan come back up to heat. Sauté about 5 minutes.
7. Once corn is hot, add the lima beans and stir well while sautéing, about 7 minutes.
8. When most of the water has evaporated, add the okra and tomatoes together and cook for another 5 minutes.
9. Finish by folding in the parsley, if using. Sprinkle the salt over the top of the succotash. Serve.
10. Store leftovers in the refrigerator within 2 hours.

Makes 10 servings
Serving size: 3/4 cup
Cost per recipe: $7.46
Cost per serving: $0.75

Nutrition facts per serving: 80 calories; 2g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 380mg sodium; 15g total carbohydrate; 3g dietary fiber; 5g total sugars; 0g added sugars; 3g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 6% Daily Value of iron; 6% Daily Value of potassium

Source: Tanya Whitehouse, Extension Specialist Chef and Program Manager of The Food Connection