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    Italian Succotash

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 6 (3/4 cup)

    List of Ingredients

    • 2 cups (one 16-ounce can) canned whole-kernel corn, rinsed and drained
    • 2 cups (one 16-ounce can) green lima beans, rinsed and drained
    • 6 ounces (one 8-ounce can) red kidney beans, rinsed and drained
    • 1/4 cup finely chopped onion
    • 3/4 cup finely chopped celery
    • 1/2 cup Kraft Fat Free Italian Dressing
    • 1 teaspoon dried basil


    1. In a large bowl, combine corn, lima beans, and kidney beans. Add onion and celery. Mix well to combine. Stir in Italian dressing and basil. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

    Final Comments

    Each serving equals:
    HE: 1 Vegetable, 2/3 Bread, 1/2 Protein, 11 Optional Calories
    160 Calories, 0gm Fat, 8gm Protein, 32gm Carbohydrate,
    225mg Sodium, 31mg Calcium, 8gm Fiber
    DIABETIC: 2 Starch

    "Corn... On & Off the Cob Cookbooklet, page 21."




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