SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

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Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

The recipe is from Bon Appétit Magazine (Oct. 2008) by Amelia Saltsman, author of excellent cookbook, "The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm". Recipe can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Provided by blucoat

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
coarse kosher salt
1 large garlic clove, minced
3 cups chopped tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels, cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
10 -11 ounces frozen lima beans or 10 -11 ounces baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Stir in basil and serve.

Nutrition Facts : Calories 186.9, Fat 5.6, SaturatedFat 0.8, Sodium 11.9, Carbohydrate 31.1, Fiber 5.7, Sugar 4.9, Protein 6.7

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