| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | Frozen baby lima beans |
| cooked | ||
| 1 | c | Frozen whole-kernel corn |
| thawed | ||
| 1/2 | c | Diced red bell pepper |
| 3 | T | Thinly sliced fresh basil |
| 2 | T | Hot pepper sauce |
| 1 | T | White wine vinegar |
| 1 | t | Olive oil |
| 2 | Cloves garlic, crushed | |
| 3 | T | Yellow cornmeal |
| 2 | T | Grated Parmesan cheese |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 8 | Green tomato slices | |
| 1/4-inch-thick | ||
| 2 | t | Olive oil |
| 12 | Red tomato slices | |
| 1/4-inch-thick | ||
| Basil sprigs, optional |
INSTRUCTIONS
Combine first 8 ingredients in a bowl; stir well. Cover and chill for 1 hour. Combine cornmeal and cheese in a small zip-top heavy-duty plastic bag. Sprinkle salt and pepper over green tomato slices, and place slices, 1 at a time, in cornmeal mixture; seal bag, and shake to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add green tomato slices, and cook 3 minutes on each side or until browned. Arrange the lima bean mixture, fried green tomato slices, and the red tomato slices on a serving platter. Yield: 4 servings (serving size: 1/2 cup bean mixture, 2 fried green tomato slices, and 3 red tomato slices). Per serving: 189 Calories; 5g Fat (22% calories from fat); 7g Protein; 32g Carbohydrate; 2mg Cholesterol; 365mg Sodium Serving Ideas : Garnish with basil sprigs, if desired. Serve immediately. Recipe by: Cooking Light, Jul/Aug 1995, page 82 Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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