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We could spend all summer eating various permutations of tomatoes and corn – and this succotash is another excuse to combine our faves. Here the iconic seasonal veggies get bulked up with pale green lima beans to create a protein-rich dish that works equally well if you serve it hot, straight off the stovetop, or chilled as a picnic salad.
If you have fresh lima beans on hand, by all means use them. But feel free to use frozen lima beans in this succotash if that’s what you’ve got on hand. In that case, simply substitute a 10-oz. bag of thawed, frozen beans, and skip step one of the instructions. Note: If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.
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Late Summer Succotash
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.
- 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