Description
A vibrant and easy-to-make succotash recipe featuring lima beans and corn sautéed to golden perfection, then tossed with fresh tomatoes, herbs, and lime juice for a refreshing, flavorful side dish that's perfect for any meal.
Ingredients
Vegetables and Herbs
- 10 ounces frozen lima beans (about 2 cups), thawed
- 3 cups fresh (from 4 cooked cobs), canned or frozen corn kernels, thawed
- 1 bunch green onions, separated into white and green parts and thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup fresh cilantro leaves
- ½ cup fresh basil leaves, roughly chopped
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons fresh lime juice (from 3 limes)
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Heat the Oil: In a large skillet over medium-high heat, heat the extra-virgin olive oil until it is glistening and hot enough for sautéing.
- Sauté Vegetables: Add the thawed lima beans, corn kernels, and the white and light green parts of the sliced green onions to the skillet. Cook, stirring occasionally, until the corn starts to brown and the onions soften, about 5 to 6 minutes.
- Prepare the Salad: Transfer the cooked vegetables into a large mixing bowl.
- Toss with Fresh Ingredients: To the bowl, add the halved cherry tomatoes, the dark green parts of the green onions, fresh cilantro leaves, roughly chopped basil leaves, and fresh lime juice.
- Season and Combine: Season the mixture with sea salt and freshly cracked black pepper to taste, then toss everything together gently to combine flavors evenly.
Notes
- For a warm or room temperature side dish, serve soon after mixing. For a chilled version, refrigerate for 30 minutes before serving.
- Using fresh or thawed frozen corn and lima beans provides the best texture and flavor.
- Adjust lime juice and seasoning according to taste preference for balance.
- Can be served as a side or tossed with grains for a light main dish.
