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Lima Bean Succotash with Garlic-Rosemary Dressing

Lima Bean Succotash with Garlic-Rosemary Dressing

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp olive oil
1 clove garlic minced
2 cups tomatoes chopped and halved
2 cups lima beans baby; cooked
1 cup corn, kernels, frozen thawed
1 bell pepper green; chopped
1 bell pepper yellow; chopped
2 green onions thinly sliced

Dressing:

1/4 cup white balsamic vinegar
2 tbsps honey
1 cloves garlic roughly chopped
2 tbsps rosemary fresh; chopped
1 tsp mustard Dijon
1/2 tsp salt
pepper freshly ground, to taste
1/3 cup olive oil extra virgin

Instructions

Heat olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, for 1 minute. Add the tomatoes, lima beans, corn, and bell pepper and cook for 3-5 minutes until tomatoes soften and beans are just tender.
Remove from heat and place in a serving bowl. Stir in the chopped scallions.
Place the white balsamic vinegar, honey, garlic, rosemary, onion, mustard, salt and pepper in a food processor or blender and pulse to combine. With the blade running, gradually add in the olive oil in a slow, steady stream until smooth. Toss with the succotash and serve.