Summer Succotash

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!

Summer Succotash

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.