Mexican Succotash

• 1 poblano chile
• 2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
• 1 tablespoon olive oil
• 1 cup finely chopped Vidalia or other sweet onion
• 1 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 2 cups fresh corn kernels
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cilantro sprigs (optional)

1. Preheat broiler.
2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.
4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; saute 6 minutes. Add garlic; saute 1 minute. Stir in beans and corn; saute 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

chile, beans, olive oil, vidalia, red bell pepper, green bell pepper, garlic, corn kernels, grape tomatoes, fresh cilantro, lemon juice, salt, freshly ground black pepper, cilantro

Taken from www.myrecipes.com/recipe/mexican-succotash (may not work)