Summertime Succotash from The Kind Diet

August 10, 2010

This is a great summer salad when the weather is hot. You can whip it up in about 20 minutes. We got the recipe from The Kind Diet cookbook. We were happy to find a recipe that used the basil, parsley and cherry tomatoes from our garden.  You can pick up the lima beans and corn well in advance and keep them in the freezer, which makes this easy to throw together at the last minute.

Here’s the recipe:

1 tablespoon Earth Balance butter
1 teaspoon olive oil
1 diced red onion
1 clove garlic, minced
1 (10 ounce) package frozen baby lima beans, thawed
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar

Heat the butter and oil together in a large skillet over medium heat.  Add the onion and saute until the onions begin to brown (5-7 minutes).  Add the garlic and cook 1 minute longer.  Stir in the lima beans and saute another 5 minutes.  Add the corn and tomatoes, saute 1 minute longer until heated through.  Remove from heat and add parsley, basil and vinegar.  You can serve this warm or chilled.  We like to have the first serving warm, then have the leftovers chilled for lunch the next day!  Enjoy!

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