Fried green tomatoes with lima-corn relish

4 Servings

Ingredients

Quantity Ingredient
1 cup Frozen baby lima beans, cooked
1 cup Frozen whole-kernel corn, thawed
½ cup Diced red bell pepper
3 tablespoons Thinly sliced fresh basil
2 tablespoons Hot pepper sauce
1 tablespoon White wine vinegar
1 teaspoon Olive oil
2 Cloves garlic, crushed
3 tablespoons Yellow cornmeal
2 tablespoons Grated Parmesan cheese
⅛ teaspoon Salt
⅛ teaspoon Pepper
8 Green tomato slices, (1/4-inch-thick)
2 teaspoons Olive oil
12 Red tomato slices, (1/4-inch-thick)
Basil sprigs, (optional)

Directions

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: ½ 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@... on Jan 28, 1997.

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