Grilled Sufferin’ Summer Succotash

Serves: 6

3 tablespoons olive oil

1 ½ teaspoons minced garlic

1 teaspoon ancho chili powder

½ teaspoon ground cumin

2 ears corn

1 red bell pepper, cut into 2-inch wedges

1 large onion, cut into 1 ½-inch wedges

1 cup fresh or thawed baby lima beans

½ teaspoon coarse salt

¼ teaspoon pepper

2 tablespoons cilantro [Optional]

Heat grill.

Combine oil, garlic, chili powder and cumin in a small bowl. Brush half of mixture over corn, bell pepper and onion. Grill covered, over medium heat or coals 7-10 minutes or until crisp tender and lightly charred, turning occasionally. Remove peppers and onions as they are done. Cool slightly. Cut corn kernels off cobs; coarsely chop bell pepper and onion. Combine in a large bowl.

Heat remaining oil mixture in small skillet over medium-high heat until hot. Cook lima beans 1 minute or until hot; stir into corn mixture. Stir in salt and pepper; sprinkle with cilantro [if using]. Serve warm or at room temperature.

Cals 140

Fat 8.5

Protein 4

Carbs 15

Fiber 3.5