This was a big hit with the whole family. Well, Henry would have preferred it without the tomatoes, but that is just plain silly!
I started with this recipe and followed it pretty closely. It was just as good the second day for lunch!
2 tablespoons olive oil
1 large onion, chopped
1 1/2 cups frozen baby lima beans cooked for about 5 minutes in boiling water
Kernels from 4 cooked ears of corn
1 pint small tomatoes (we used a mix of cherry, grape, and another small heirloom variety), halved
Juice from 1 lemon, freshly squeezed
1/4 cup feta cheese, crumbled
1/4 cup basil, sliced in chiffonade
Freshly ground black pepper and sea salt, to taste
In a medium saucepan, heat the olive oil and cook the chopped onion with a small pinch of salt for about 5 minutes. Then add the beans and corn and stir over medium-low heat for about 1 minute.
Add all cooked ingredients to a bowl with the basil, feta, and lemon juice. Add salt and pepper to taste.