Succotash Sauté

Succotash Sauté

Ingredients

1 tablespoons  earth balance butter

1 large sweet onion, chopped (about 1 cup)

1½ cups frozen lima beans, cooked al dente

Kernels from 6 ears of corn

1 pint cherry or grape tomatoes, halved

1 tablespoon freshly squeezed lemon juice

1 zucchini chopped cone #3

¼ cup basil, sliced in chiffonade. Flaky sea salt and freshly ground black pepper, to taste

Instructions

In 11inch skillet, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp. Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve immediately with basil and black pepper sprinkled on top, or let the mixture cool, then top with basil and black pepper.