Summer Succotash

• 1/2 tablespoon butter Earth Balance, or your preferred butter
• 1/2 teaspoon olive oil
• 1/2 cup red onion diced
• 1 garlic clove minced
• 1 1/4 cups baby lima beans they're hard to find fresh right now, so frozen works just fine
• fresh corn or cup frozen
• 1/2 cup corn kernels frozen or fresh
• 7 cherry tomatoes ripe, halved
• 2 teaspoons fresh basil chopped or minced
• 3/4 tablespoon white balsamic vinegar if you don't have white, go ahead and use red. The white is just a little milder

1. In a medium skillet, heat butter and oil over medium heat.
2. Toss in onions, stirring occasionally for about 4 minutes, or until they begin to turn translucent.
3. Stir in garlic and cook about 1 minute.
4. Add lima beans and sautee 5 minutes.
5. Add corn and peas, and cook 3 minutes.
6. Add tomatoes and cook about 1 minute. They will turn to mush if you leave them much longer. Remove from heat.
7. Put veggies in a serving bowl and stir basil and vinegar. You can serve it up warm or cool (both are great).

butter, olive oil, red onion, garlic, baby lima beans they, fresh corn, corn kernels, tomatoes, fresh basil, white balsamic vinegar

Taken from www.yummly.com/recipe/Summer-Succotash-1675731 (may not work)