Summer Succotash

Photo: Meg B

Ingredients

1/2 tablespoon Earth Balance butter or your preferred butter

1/2 teaspoon olive oil

1/2 cup red onion, diced

1 1/4 cups baby lima beans (they're hard to find fresh right now, so frozen works just fine

1/2 cup frozen or fresh corn kernels

about 7 ripe cherry tomatoes, halved

2 teaspoons fresh basil, chopped or minced

3/4 tablespoon white balsamic vinegar (if you don't have white, go ahead and use red. The white is just a little milder

In a medium skillet, heat butter and oil over medium heat.

Toss in onions, stirring occasionally for about 4 minutes, or until they begin to turn translucent.

Stir in garlic and cook about 1 minute.

Add lima beans and sautee 5 minutes.

Add corn and peas, and cook 3 minutes.

Add tomatoes and cook about 1 minute. They will turn to mush if you leave them much longer. Remove from heat.

Put veggies in a serving bowl and stir basil and vinegar. You can serve it up warm or cool (both are great).

Inspired by The Kind Diet by Alicia Silverstone. This recipe is super tasty and refreshing. It is a staple at my house!

4 as a side

Wednesday, April 7, 2010 - 2:33am

Meg B