Photo by: Meg B
Summer Succotash
Food Ingredients:
1/2 tablespoon Earth Balance butter or your preferred butter 1/2 teaspoon olive oil 1/2 cup red onion, diced 1 garlic clove, minced 1 1/4 cups baby lima beans (they’re hard to find fresh right now, so frozen works just fine cup frozen or fresh corn 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
Recipe preparation:
1 In a medium skillet, heat butter and oil over medium heat. 2 Toss in onions, stirring occasionally for about 4 minutes, or until they begin to turn translucent. 3 Stir in garlic and cook about 1 minute. 4 Add lima beans and sautee 5 minutes. 5 Add corn and peas, and cook 3 minutes. 6 Add tomatoes and cook about 1 minute. They will turn to mush if you leave them much longer. Remove from heat. 7 Put veggies in a serving bowl and stir basil and vinegar. You can serve it up warm or cool (both are great).
Recipe source: Foodista recipe
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