10-Minute Succotash
 
Makes 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cups fresh corn kernels (about 4 to 5 ears)
  • ¾ cup chopped green bell pepper
  • ½ cup chopped shallot (about 3)
  • 1 teaspoon minced fresh garlic
  • 3 cups cooked Fordhook lima beans, patted dry
  • ¾ cup grape tomatoes, halved
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 1 tablespoon kosher salt
  • 1½ teaspoons sugar
  • ½ to 1 teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh basil
  • Garnish: fresh parsley, fresh basil, ground black pepper
Instructions
  1. In a medium skillet, heat oil and butter over medium heat until butter is melted. Add corn, bell pepper, shallot, and garlic. Cook, stirring frequently, until just tender, about 4 minutes.
  2. Add beans, tomatoes, vinegar, salt, sugar, red pepper, and black pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes.
  3. Remove from heat and stir in parsley and basil. Serve warm or chilled. Garnish with parsley, basil, and black pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/10-minute-succotash/