Late Summer Succotash

• 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.

beans, butter, olive oil, red onion, clove garlic, corn, cherry tomatoes, parsley, fresh basil, white balsamic vinegar

Taken from www.vegetariantimes.com/recipe/late-summer-succotash/ (may not work)