Lima Bean Succotash with Garlic-Rosemary Dressing

Course: Appetizers / Snacks
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 300 calories or less, 7g+ fiber, 7g+ protein
Servings: 6 servings


  • 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


  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.