Summertime Succotash

This dish is pretty, fresh, and delicious. It's also great with white jasmine rice topped with toasted sunflower seeds. Complete the meal with some steamed bok choy or watercress.

August 27, 2013

Serves: 6
Prep: 5min
Cook: 14min
Total: 19min

• 1 tablespoon Earth Balance butter
• 1 teaspoon olive oil
• 1 cup diced red onion
• 1 garlic clove, minced
• 1 package (10-ounce) frozen baby lima beans, thawed (see Note)
• 1 cup fresh or frozen corn
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon white or red balsamic vinegar (White is best, but who has white? I use red.)


1.  Heat the butter and oil together in a large skillet over medium-high heat. Add the onion, and saute for 5 to 7 minutes or until the onion begins to brown. Add the garlic, and cook 1 minute longer.

2.  Stir in the lima beans, and saute for 5 minutes. Add the corn and tomatoes, and saute 1 minute longer or until just heated through. You don't want the tomatoes to collapse and release their juices. Remove from the heat, and stir in the parsley, basil, and vinegar. Serve warm or chilled.

Recipe Notes
Note: If you can get your hands on fresh lima beans for this, by all means use them! You will need about 2 cups of shelled beans, or about 2 pounds in the pod. Soaking them in water before using makes the end product less gas-producing. Blanch the fresh beans in a large pot of salted boiling water for 2 to 3 minutes or until tender but not soft.

Nutritional Facts per serving
Calories 118.6 cal
Fat 1.8 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 49.2 mg
Carbohydrates 22.1 g
Total Sugars 3.1 g
Dietary Fiber 4.3 g
Protein 5.2 g