Looking for a new recipe to try out this summer? Check out this delicious recipe for Summertime Succotash from Alicia Silverstone’s book, “The Kind Diet”!
1 tablespoon Earth Balance butter
1 teaspoon olive oil
1 cup diced red onion
1 garlic clove, 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 white or red balsamic vinegar
Heat the butter and oil together in a large skillet over medium-high heat. Add the onion, and sauté for 5 to 7 minutes or until the onion begins to brown. Add the garlic, and cook 1 minute longer.
Stir in the lima beans, and sauté for 5 minutes. Add the corn and tomatoes, and sauté 1 minute longer or until just heated through. You don’t want the tomatoes to collapse and release their juices. Remove from heat and stir in the parsley, basil and vinegar. Serve warm or chilled.
Tip: You will need about 2 cups of shelled beans, or about 2 pounds in the pod. Soaking them in water before using makes the end product less gas-producing. Blanch the fresh beans in a large pot of salted boiling water for 2 to 3 minutes or until tender but not soft.