Summer Vegetable Succotash


Food.com
55 mins (prep 40, cooking 15)
9 ingredients
6 servings
From Gourmet Magazine

Categories:  <-60-mins , side-dish , low-calorie , seasonal , summer , equipment , vegetable , low-in... , low-sodium , stove-top , time-to-make ,
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Ingredients

  • 1 lb small yellow-fleshed potato (such as yukon gold)
  • 1 tablespoon vegetable oil (preferably corn oil)
  • 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
  • 8 ounces baby pattypan squash, trimmed and quartered
  • 8 ounces baby lima beans, cooked according to package directions and cooled
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh chives

Nutrition

Serving Size (15.41 g)
Servings 6
Amount per Serving
Calories 92.47 Calories from Fat 94.14
% Daily Value *
Total Fat 10.46g 96.56%
Saturated Fat 5.25g 157.41%
Trans Fat 0.39g %
Cholesterol 21.2mg 42.39%
Sodium 1.08mg 0.27%
Total Carbohydrate 0.01g 0.01%
Dietary Fiber 0.0 g 0.0%
Sugars 0.01 g %
Protein 0.08g 1.01%
Vitamin A 246.36IU% Vitamin C 0.0mg%
Calcium 2.37mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh corn kernels, pattypan squash, lima beans, finely chopped red onion, finely chopped fresh chives
 

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