What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.

YIELD: SERVES 6
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 (1 cup)
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. 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.
    GLUTEN-FREE
    30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 179
Protein: 7 g
Total Fat: 4.5 g
Saturated Fat: 2 g
Carbohydrates: 28 g
Cholesterol: 8 mg
Sodium: 240 mg
Fiber: 6 g
Sugar: 5 g