We’ve packed this classic corn and lima bean succotash full with fresh summer vegetables like green beans, snap peas and heirloom tomatoes seasoned with fresh basil and dill.
- Heat oil in a large skillet over medium high heat. Sauté garlic, limas, green beans, snap peas, corn, tomatoes and red onion for 5-6 minutes or until vegetables are tender.
- Season with salt, pepper, basil and dill before serving.
Tip: Succotash is great served as a hot side dish or as a cold salad.
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