Summertime Succotash

Succotash is a summertime salad that is cooked, but can be served cold or warm. You can also add other summer vegetables such as green beans, different kinds of peppers, or zucchini!

INGREDIENTS:

• 2 cups of lima beans, shelled
• 3 cups of fresh corn kernels, off the cob
• 1 cup yellow onion, diced
• 2 cloves of garlic, diced
• 1/2 cup red pepper, diced
• 1/3 cup zucchini, cut into small cubes
• 1 jalapeño pepper, diced (optional)
• 1/2 cup of cherry tomatoes, halved
• Fresh basil or parsley, chopped
• Salt
• Pepper
• Olive oil 
• 1 tsp butter 

DIRECTIONS:

1. After shelling your lima beans, boil water in a large saucepan and add fresh lima beans. Cook until the water reboils, then turn down to simmer for 7-8 minutes or until beans are tender. 
2. Separately, in a large skillet, add a few teaspoons of olive oil and begin cooking the onions until they become translucent, about 3-5 minutes, being careful not to burn them. 
3. Then, add the red peppers, garlic, and jalapeño to the skillet. After the pepper and garlic mixture have cooked for several minutes, add in the corn, zucchini, and lima beans. Season with salt and pepper to taste. Add butter to the pan and cook until the corn is still bright but tender (about 4 minutes).
4. Stir in the cherry tomatoes , along with your preference of basil or parsley. 
5. Serve warm or cold as a side or main dish. Refrigerate leftovers for up to 3 days.