An updated version of an old favorite..

Servings: 6

• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped onion
• Coarse kosher salt
• 1 large garlic clove, minced
• 3 cups chopped red tomatoes (about 1 1/2 pounds)
• 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
• 2 cups frozen baby lima beans thawed
• 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in basil and serve.

Per Serving: 196 Calories; 5g Fat (22.9% calories from fat); 7g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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