Central Plains Succotash Recipes

Steps:

• Prep time: 5 minutes Cook time: 5 minutes Rest time: 1 to 4 hours Preparation: Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled. *Recipe adapted by the Canned Food Alliance. Nutritional Information Per Serving: Calories 240; Total fat 7g; Saturated fat 1g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 36g; Fiber 5g; Protein 14g; Vitamin A 10%DV**; Vitamin C 60%DV; Calcium 10%DV; Iron 30%DV *Daily Value

Steps:

• Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
• Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

Steps:

• Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
• *Recipe adapted by the Canned Food Alliance.
• Rest time: 1 to 4 hours.