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Corn, Lima Bean, and Cucumber Succotash
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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 170.0
Total Carbs 21.9 g
Dietary Fiber 4.5 g
Sugars 5.5 g
Total Fat 7.9 g
Saturated Fat 0.7 g
Unsaturated Fat 2.4 g
Potassium 379.3 mg
Protein 5.3 g
Sodium 10.5 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  canola oil
0 1/4 cup  minced onion
1 cup  Beans, lima, immature
1 cup  Corn, yellow, sweet, kernels, fresh
1 each  Cucumber, fresh, medium
0 1/2 cup  chopped red bell peppers
1 pinch  salt
1 pinch  black pepper
1 tbsp  fresh lemon juice
0 1/4 cup  fresh basil
  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.

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