I love this dish because it’s so inexpensive to make but it’s still delicious. It gets a creamy texture from the lima beans, a bit of crunch from fresh corn and sautéed onion, a juiciness from the tomatoes and lots of bright flavor from fresh herbs making it a dish with the best of all worlds! This is great to bring to party or to serve for a luncheon because it’s served cold. This serves 4 people as an entree or 6 people as a side dish.
Start by heating 1 tbsp of olive oil and 1 tbsp butter (I made it vegan by using Earth Balance butter) in a dutch oven over medium high heat. Add 1 cup diced red onion and cook for 5-7 minutes until softened. Add in 2 minced cloves of garlic and cook for a minute more. Stir in 1 (10 oz) package thawed baby lima beans and sauté for 5 minutes. If you can find fresh lima beans use those! You’ll need 2 cups of shelled beans or about 2 lbs in the pod. Blanch them in a pot of salted boiling water for 3 minutes until tender before adding them to the garlic and onion.
Add in 1 cup fresh corn kernels (you can use canned or frozen here if you don’t have fresh) and 2 diced fresh tomatoes and cook for 1 minute. Remove from the heat and stir in 1 tbsp balsamic vinegar and 2 tbsp chopped fresh basil. We finally got our potted herbs for the summer and I’d strongly encourage you to do the same. This way, you don’t have to buy herbs all summer and you always have fresh ones on hand!
You can serve this with just about anything. I served ours over jasmine rice with some toasted sunflower seeds sprinkled on top and steamed bok choy on the side.