4 Serves
40 Mins
Prepare the corn kernels, lima beans, and onion by chopping the onion using a chefs knife on a cutting board.
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MexicanVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
94 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
288 mg / 1,250 mgPotassium
949 mg / 4,700 mgSodium
19 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
10 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the onion to the frying pan and sauté until translucent, then stir in the corn kernels and lima beans.
Season the mixture with salt and pepper, tossing well to combine, and serve hot.
25
g149
g14
g
American
Indian