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Rating: 5
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Lima Bean Succotash with Garlic-Rosemary Dressing
Servings: servingsUnits:
Ingredients
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, for 1 minute. Add the tomatoes, lima beans, corn, and bell pepper and cook for 3-5 minutes until tomatoes soften and beans are just tender.
  2. Remove from heat and place in a serving bowl. Stir in the chopped scallions.
  3. Place the white balsamic vinegar, honey, garlic, rosemary, onion, mustard, salt and pepper in a food processor or blender and pulse to combine. With the blade running, gradually add in the olive oil in a slow, steady stream until smooth. Toss with the succotash and serve.
Notes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Lima Bean Succotash with Garlic-Rosemary Dressing
Servings: servingsUnits:
Ingredients
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, for 1 minute. Add the tomatoes, lima beans, corn, and bell pepper and cook for 3-5 minutes until tomatoes soften and beans are just tender.
  2. Remove from heat and place in a serving bowl. Stir in the chopped scallions.
  3. Place the white balsamic vinegar, honey, garlic, rosemary, onion, mustard, salt and pepper in a food processor or blender and pulse to combine. With the blade running, gradually add in the olive oil in a slow, steady stream until smooth. Toss with the succotash and serve.
Notes
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