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There's no suffering with this succotash . . . only pure, fresh summer flavors.
Serves 3+.



• 1 medium yellow onion, diced
• 1 large garlic clove, minced
• 2 tbsp. extra-virgin olive oil
• 1 cup cooked fingerling potatoes, skin on, cut into bite-size pieces
• 1 cup green beans, trimmed, blanched, and cut into 1" pieces
• 1 cup shucked, blanched lima beans
• 3 scallions, cut into 1/2" slices
• 1 qt. corn kernels, freshly cut from the cob
• 3 tbsp. rice vinegar
• 1 cup cherry tomatoes, halved
• 1/2 cup torn basil leaves
• Sea salt and freshly ground black pepper to taste


Sweat onion and garlic with olive oil in a large skillet over medium heat, cooking until translucent. Over medium-high heat, add the potatoes, both beans, and the scallions. Stir, warming mixture completely. Add corn kernels.

When corn becomes very hot, stir in the rice vinegar, cherry tomatoes, and basil. Remove from heat. Season to taste with salt and freshly ground black pepper.

Chef's Notes
• How to Do It. . . Blanching is the process of plunging food into boiling water briefly, then into cold water to shock the food (this would shock you too!) and stop the cooking process.
• In Season . . . Lima beans, referred to as a shell bean, have to be shucked out of their rather tough pods. When buying, feel along the pod to make sure it contains plump beans, avoiding beans that are dried out or have dark pods.


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