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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Gravy and Gratitude

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Total:: 35 min
Active:: 25 min

Yield:: 8 servings

Level:: Easy

Ingredients

Kosher salt and freshly ground black pepper
1 pound frozen lima beans
1 pound frozen corn
Extra-virgin olive oil
1 large onion, thinly sliced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh sage
1/8 teaspoon freshly grated nutmeg
4 ripe plum or vine-on tomatoes, chopped

Directions

Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.

In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

My Private Notes

Name: Succotash Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound frozen lima beans; 1 pound frozen corn; Extra-virgin olive oil; 1 large onion, thinly sliced; 2 tablespoons apple cider vinegar; 3 tablespoons chopped fresh parsley; 1 teaspoon finely chopped fresh sage; 1/8 teaspoon freshly grated nutmeg; 4 ripe plum or vine-on tomatoes, chopped