Recipe Contributed By Delish Knowledge

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Lima Bean Succotash with Garlic-Rosemary Dressing



  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 cups tomatoes, chopped and halved
  • 2 cups lima beans, baby; cooked
  • 1 cup corn, kernels, frozen, thawed
  • 1 bell pepper, green; chopped
  • 1 bell pepper, yellow; chopped
  • 2 green onions, thinly sliced


  • 1/4 cup white balsamic vinegar
  • 2 tbsps honey
  • 1 cloves garlic, roughly chopped
  • 2 tbsps rosemary, fresh; chopped
  • 1 tsp mustard, Dijon
  • 1/2 tsp salt
  • pepper, freshly ground, to taste
  • 1/3 cup olive oil, extra virgin


  • 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.
  • Remove from heat and place in a serving bowl. Stir in the chopped scallions.
  • 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.