Grape Tomato Succotash
Succotash is usually associated with summertime cuisine, when corn is in season. But this recipe is designed to be enjoyed anytime you’re able to pick up a pint of grape tomatoes. Since you can use frozen lima beans and corn here, you can savor this veggie dish often. It’s as colorful as it is flavorful.
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- Servings
- 4 Servings
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- Serving size
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1 rounded cup each
Ingredients
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Extra Virgin Olive Oil
- 2 tsp
- 2 tsp
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medium red onion (diced)
- 1
- 1
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thawed frozen lima beans (or 2 cups shelled fresh lima beans)
- 10 oz
- 284 g
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sweet corn (fresh (from 2 medium ears) or thawed frozen yellow)
- 1 cup
- 1 cup
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small jalapeño pepper, with seeds (thinly sliced crosswise)
- 1/2
- 1/2
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sunflower milk beverage or almond milk (plain unsweetened)
- 3/4 cup
- 3/4 cup
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salt
- 1/2 tsp
- 1/2 tsp
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grape tomatoes (quartered lengthwise)
- 1 pints
- 480 ml
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Apple Cider Vinegar
- 1 tbsp
- 1 tbsp
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cilantro (finely chopped fresh)
- 3 tbsp
- 3 tbsp
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Directions
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Heat the oil in a large skillet over medium-high heat. Add the onion, lima beans, corn, and jalapeño, and sauté until the vegetables are heated through, about 3 minutes. Add the sunflower milk beverage and salt, and sauté until the vegetables are tender and liquid is fully reduced, about 6 minutes. Add the tomatoes and vinegar, and sauté until the tomatoes are heated through, about 1 minute. Stir in the cilantro. Adjust seasoning.
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Transfer to a serving bowl or individual bowls, garnish with additional cilantro, if desired, and serve.