Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain. In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cool enough to handle. Heat butter in a saucepan over medium low heat. Add shallot and cook until softened, about 5 minutes. Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through. Garnish with chives before serving. Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 8|
|Calories from Fat: 109 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 11.4mg||4 %|
|Sodium 114.3mg||4 %|
|Potassium 1488.2mg||39 %|
|Total Carbohydrate 153.3g||45 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 132.6g|
|Protein 26.3g||38 %|
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Calories per serving: 794
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