Lima beans, corn, and crunchy carrots tossed with a sweet and spicy vinegar-based barbecue sauce. Extra sauce can be refrigerated in airtight container for up to 1 week and used for a marinade or dressing on other vegetables or meats.
To make sauce: In small saucepan, combine mustard powder, ketchup, vinegar, paprika, brown sugar, cayenne, and 2 tablespoons water. Heat to boiling on medium, stirring, then reduce heat to maintain steady simmer; cook 5 minutes or until thickened, stirring occasionally. Add salt and pepper to taste.
To make succotash: Cook lima beans as label directs; drain, rinse under cold water until cool, and drain again. In large bowl, toss corn, celery, carrots, lima beans, 1 tablespoon barbecue sauce, and additional 3 tablespoons vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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