1 lb. frozen lima beans, thawed
1 Tbs. olive oil
1/4 tsp. salt, or to taste
2 tsp. prepared horseradish
1 C. canned crushed tomatoes
2 T. cilantro or parsley, chopped

Cook lima beans in boiling salted water 6-8 minutes or until beans are tender. Drain and set aside. Heat oil in a heavy nonstick pan over medium high heat. Cook lima beans 2 minutes. Season with salt and pepper to taste. Add horseradish and tomato. Cook 1 minute, stirring constantly. Remove from heat. Stir in cilantro.

Yield: 6 servings
Calories: 161
Fat: 3.8g
Fiber: 7.5g