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Creamy Confetti Succotash

Creamy Confetti Succotash
  • Prep 15 min
  • Total 15 min
  • Servings 5
An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.
Updated January 13, 2009

Ingredients

  • 1 tablespoon butter or margarine
  • 1 small yellow, orange, red or green bell pepper, chopped (1/2 cup)
  • 2 medium green onions, sliced (2 tablespoons)
  • 2 cups fresh or frozen whole kernel corn
  • 1 cup frozen baby lima beans
  • 1/4 cup half-and-half
  • 2 tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Steps

  • 1
    Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • 2
    Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

  • Add a festive, fall harvest look to your Thanksgiving dinner by using colorful seasonal vegetables and fruits, such as yellow and orange bell peppers.
  • Cook the lima beans until just tender. If overcooked, the skins can shrivel.

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
160 mg
Potassium
290 mg
Total Carbohydrate
20 g
Dietary Fiber
4 g
Protein
4 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
28%
28%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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