Snap Pea Succotash with Basil and Cumin | Midwest Living
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Snap Pea Succotash with Basil and Cumin

Snap Pea Succotash with Basil and Cumin

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  • Makes: 6 servings
  • Yield: 3 cups
  • Prep 15 mins

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Basil and cumin are an unexpected flavor pairing, but they work great with in this simple 15-minute summer side dish.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups fresh or frozen whole kernel corn, thawed
  • 8 ounces fresh sugar snap peas
  • 5 miniature sweet peppers, seeded and sliced into 1/4-inch rings (1 1/2 cups)
  • 3 tablespoons shredded fresh basil
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon salt

Directions

  1. In a large skillet, heat olive oil over medium-high heat. Add corn. Cook 2 minutes, stirring occasionally. Add snap peas and peppers; cook and stir 2 minutes more.
  2. Remove from heat; stir in basil, cumin, garlic and salt.

Tip

  • Timings Hands on time: 15 minutes Total time: 15 minutes

Nutrition Facts

(Snap Pea Succotash with Basil and Cumin)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 40, Potassium (mg) 264, sodium (mg) 199, iron (mg) 1, calcium (mg) 32, pro. (g) 3, sugar (g) 4, Fat, total (g) 5, vit. C (mg) 64, cal. (kcal) 115, vit. A (IU) 1472, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 0, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 16, Niacin (mg) 2, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 3, fiber (g) 2, Trans fatty acid (g) 0

Comments (1)

dmorrall wrote:
This is delicious and so easy! No leftovers - next time I will double the recipe for five of us. I made just as directed except I sauteed the garlic with the corn. I cooked it a few minutes longer to suit our tastes. Definitely a keeper!

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