Snap Pea Succotash with Basil and Cumin
- Makes: 6 servings
- Yield: 3 cups
- Prep 15 mins
Basil and cumin are an unexpected flavor pairing, but they work great with in this simple 15-minute summer side dish.
fresh or frozen whole kernel corn, thawed
fresh sugar snap peas
miniature sweet peppers, seeded and sliced into 1/4-inch rings (1 1/2 cups)
shredded fresh basil
clove garlic, minced
- 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.
- Remove from heat; stir in basil, cumin, garlic and salt.
- Timings Hands on time: 15 minutes Total time: 15 minutes
(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