Late Summer Succotash Recipe

Name: Late Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
If using fresh lima beans, bring large pot of salted water to a boil.
2
Add beans, and blanch 2 to 3 minutes, or until tender but not soft.
3
Heat butter and oil in large skillet over medium-high heat.
4
Add onion, and saute 5 to 7 minutes, or until it begins to brown.
5
Add garlic, and cook 1 minute more.
6
Stir in lima beans, and saute 5 minutes.
7
Add corn and tomatoes, and saute 1 minute more, or until heated through, but tomatoes have not released their juices.
8
Remove from heat, and stir in parsley, basil, and vinegar.
9
Serve warm or chilled.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Late Summer Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Late Summer Succotash

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