Recipe courtesy of Rachael Ray

Mediterranean Succotash

Name: Mediterranean Succotash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 red onion, diced; 2 cloves garlic, chopped; 2 bell peppers, yellow, red, and/or green, seeded and chopped; 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long; 2 cups frozen corn kernels; 1 can butter beans, drained; Salt and pepper; Handful flat-leaf parsley, chopped

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

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Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 red onion, diced

2 cloves garlic, chopped

2 bell peppers, yellow, red, and/or green, seeded and chopped

1 bunch asparagus, sliced on bias, tips 1 1/2 inches long

2 cups frozen corn kernels

1 can butter beans, drained

Salt and pepper

Handful flat-leaf parsley, chopped

Directions

Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.