Potassium and magnesium are necessary for lowering blood pressure. Baby lima beans contain a significant amount of potassium—370 mg per half-cup serving—and 50 mg of magnesium in the same half–cup.
• 2 teaspoons cold-pressed olive oil
• 2 cloves garlic, finely minced
• 1/2 teaspoon ground cumin
• 1 sweet red bell pepper
• 1 10-ounce package frozen baby lima beans, thawed
• 2 ears fresh corn, unhusked
1. Add the oil to a large glass serving bowl; mash in the garlic and cumin.
2. Microwave the corn in the husk for 3 minutes on high. Turn the corn over and microwave for another 3 minutes on high. Let the corn rest until it is cool enough to handle.
3. Heat a stove burner to high. Place the pepper directly on the burner; char one side and continually turn the pepper with tongs until all sides are charred. Place the pepper in a paper bag for about 5 minutes, or until cool.
4. Prepare the beans according to package directions. While the beans cook, prepare the pepper and corn. With gloved hands, break the pepper open over the bowl with the oil marinade to catch any juices. Remove the charred skin, as well as any skin that comes off easily, and discard it with the seeds and veins. Slice the pepper into matchsticks, add them to the oil mixture, and cover to keep the heat in.
5. Strip the husk off each ear of corn. Holding each cob vertically on a cutting board, cut off the kernels by slicing down the cob. Drain the lima beans. Add the corn and the lima beans to the oil mixture and mix well. Serve immediately or, if delayed, reheat before serving.
Debbie Whittaker, a frequent contributor to Herbs for Health, demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.
Click here for the original article, 6 Tex-Mex Recipes to Lower Blood Pressure.