This pairing of two all-time favorite vegetables is simple but colorful.

　　

Ingredients

Serves 4; 1/2 cup per serving

　　1/2 cup water

　　1 cup sliced fresh green beans or frozen French-style green beans, trimmed if fresh

　　1 cup fresh or frozen whole-kernel corn

　　1 teaspoon light tub margarine

　　3 tablespoons chopped onion

　　1/2 teaspoon dried basil, crumbled

　　1/2 teaspoon fresh lemon juice

　　Dash of pepper

　　

Step 1

In a medium saucepan, bring the water to a boil over high heat. Stir in the beans and corn. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the beans are just tender. Drain well in a colander. Set aside.

　　

Step 2

In the same pan, melt the margarine over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.

　　

Step 3

Return the green beans and corn to the pan. Stir in the basil, lemon juice, and pepper.

　　

Succotash

Step 4

Substitute fresh or frozen lima beans for the green beans. Increase the simmering time to 15 to 20 minutes. Substitute crumbled dried marjoram for the basil.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 47

　　

Step 7

Total fat: 1.0g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.5g

　　

Step 11

Monounsaturated: 0.5g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 14mg

　　

Step 14

Carbohydrates: 10g

　　

Step 15

Fiber: 2g

　　

Step 16

Sugars: 2g

　　

Step 17

Protein: 2g

　　

Step 18

Calcium: 20mg

　　

Step 19

Potassium: 189mg

　　

Dietary Exchanges

Step 20

1/2 starch

　　

Nutrition information: (Succotash)

Step 21

(Per serving)

　　

Step 22

Calories: 95

　　

Step 23

Total fat: 1.0g

　　

Step 24

Saturated: 0.0g

　　

Step 25

Trans: 0.0g

　　

Step 26

Polyunsaturated: 0.5g

　　

Step 27

Monounsaturated: 0.5g

　　

Step 28

Cholesterol: 0mg

　　

Step 29

Sodium: 34mg

　　

Step 30

Carbohydrates: 19g

　　

Step 31

Fiber: 4g

　　

Step 32

Sugars: 2g

　　

Step 33

Protein: 5g

　　

Step 34

Calcium: 21mg

　　

Step 35

Potassium: 308mg

　　

Dietary Exchanges

Step 36

1 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition