Recipe - Fried Green Tomatoes With Lima-Corn Relish

1 cup Frozen baby lima beans,
cooked
1 cup Frozen wholekernel corn,
thawed
One half cup Diced red bell pepper
3 tablespoon Thinly cut or sliced up fresh basil
2 tablespoon Hot pepper sauce
1 tablespoon White wine vinegar
1 teaspoon Olive oil
2 Cloves garlic, crushed
3 tablespoon Yellow cornmeal
2 tablespoon Grated Parmesan cheese
1/8 teaspoon Salt
1/8 teaspoon Pepper
8 Green tomato slices,
(1/4inchthick)
2 teaspoon Olive oil
12 Red tomato slices,
(1/4inchthick)
Basil sprigs, (optional)

Combine first 8 ingredients in a bowl; stir well. Cover and chill for 1
hour.

Combine cornmeal and cheese in a small ziptop heavyduty 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 mediumhigh 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 MCRecipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.