Southern Succotash

Ingredients

• 1-1/2 cups frozen lima beans
• 2 cups fresh or frozen corn kernels
• 1 clove garlic, minced
• 1/2 cup quartered cherry tomatoes or halved grape tomatoes
• 1/2 tablespoon extra virgin olive oil
• 1/4 cup chopped parsley or basil (optional)
• Salt and freshly ground black pepper, to taste

Directions

  In a small pot, cook lima beans and corn over medium heat with 1/4 cup of water for 5 minutes. Strain out any remaining water and add the lima and corn back to the pot.

  Stir in the olive oil, garlic, and tomatoes and cook for an additional 2 minutes. Add the chopped herbs, if using. Add salt and pepper to taste.