Source: Reprinted with permission from The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org

A fresh summer stew of corn, lima beans, cucumber, red peppers, and fresh herbs.

Servings

2 tbsp canola oil
0.25 cup minced onion
1 cup Beans, lima, immature (or frozen)
1 cup Corn, yellow, sweet, kernels, fresh (or frozen)
1 Cucumber, fresh, medium , peeled and coarsely chopped (English (seedless))
0.5 cup chopped red bell peppers
1 pinch salt (to taste, optional)
1 pinch black pepper (freshly ground, to taste)
1 tbsp fresh lemon juice
0.25 cup fresh basil , minced

1 In a large nonstick skillet, heat the oil over medium-low heat. Add the onion and sauté until limp but not browned, about 4 minutes. Meanwhile, blanch the lima beans and corn in boiling water to cover for 3 minutes. Drain and set aside.
2 Add the cucumber and bell pepper to the skillet and sauté, stirring, until both are tender, about 6 minutes. Add the corn and lima beans, and continue to cook, stirring occassionally, for another 2 to 3 minutes.
3 Taste and add salt (if using) and pepper. Drizzle with lemon juice and stir in the basil. Serve at once.

In the summer, use fresh corn and lima beans. During the winter, frozen is just fine.