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Late Summer Succotash

What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad?

Late Summer Succotash recipe
Photo by Dawn Smith

Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.

Servings
6
Duration
30 min

Ingredients

  • 2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed
  • 1 Tbs. butter
  • 1 tsp. olive oil
  • 1 small red onion, diced (1cup)
  • 1 clove garlic, minced (1 tsp.)
  • 1 cup fresh or frozen corn
  • 1 cup cherry tomatoes, halved
  • 2 Tbs. chopped fresh parsley
  • 2 Tbs. chopped fresh basil
  • 1 Tbs. white balsamic vinegar

Preparation

1. If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.

2. Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.

3. Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 179
  • Carbohydrate Content 28 g
  • Cholesterol Content 8 mg
  • Fat Content 4.5 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 240 mg
  • Sugar Content 5 g