Ingredients

  • 3 Slices center cut 30% less fat bacon, chopped
  • 1 Cup chopped red onion
  • 2 Cloves garlic, minced
  • 1 Tsp. chopped fresh thyme
  • 1 1/2 Cups fresh or frozen corn kernels (thawed)
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1 Tbsp. unsalted butter
  • 1/4 Tsp. salt
  • 1/8 Tsp. ground black pepper
  • 1 1/2 Cups frozen baby lima beans

Directions

  1. Fill a small saucepan half full with water and bring to a boil over high heat. Add lima beans and return to a boil for 5 minutes; drain.
  2. Heat a large nonstick skillet over medium-high heat. Add bacon and stir occasionally until starting to brown, about 3 minutes. Add onion, garlic and thyme; cook until starting to soften, about 2 minutes. Stir in corn and cook until bright yellow, about 3 minutes. Add lima beans and cook just until warmed through.
  3. Remove from heat and stir in blueberries, butter, salt and pepper, stirring until butter is melted.
  4. Serve warm.

Nutrition

Calories 212
Total Fat 5.42 g
Saturated Fat 2.83 g
Cholesterol 13.69 mg
Sodium 286 mg
Total Carbohydrates 36.84 g
Dietary Fiber 6.80 g
Protein 8.26 g