INGREDIENTS
- ½ medium onion
- 2 Tablespoons vegetable oil
- 12 ounces frozen whole kernel corn
- 12 ounces frozen lima beans
- 12 ounces frozen cut okra
- 1 14.5 ounce can diced tomatoes, no salt added
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
DIRECTIONS
- Wash your hands well with soap and warm water for at least 20 seconds.
- Peel and cut ½ onion into small pieces.
- Heat oil in a medium pot over medium heat. Add onions and cook until soft.
- Add corn, lima beans, okra, diced tomatoes, and water to pot and stir to combine.
- Season vegetables with salt, garlic powder, and pepper, stir and reduce heat to medium-low. Cook until vegetables are tender, about 30-45 minutes.
- Refrigerate leftovers within 2 hours.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.