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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds. Ingredients:
1 poblano chile |
2 cups shelled fresh lima beans (about 2 pounds unshelled beans) |
1 tablespoon olive oil |
1 cup finely chopped vidalia or other sweet onion |
1 cup finely chopped red bell pepper |
1/2 cup finely chopped green bell pepper |
3 garlic cloves, minced |
2 cups fresh corn kernels |
1 cup grape tomatoes, halved |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
cilantro sprigs (optional) |
Directions:
1. Preheat broiler.
2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.
4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.
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