Ingredients
- 3 tablespoons olive oil
- 1 small white onion chopped
- 3 cups corn thawed if frozen
- 2 cups lima beans thawed if frozen
- 1 small red bell pepper chopped
- 2 cups diced tomatoes with green chilies drained
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and corn to the skillet, cooking until the onion is translucent and the corn starts to caramelize.
- Mix in the lima beans, red bell pepper, and diced tomatoes with green chilies. Cook until the vegetables are heated through and the excess liquid has evaporated, about 5 minutes.
- Season the succotash with salt and pepper to taste, then transfer to a serving dish.
- Garnish with fresh basil and serve warm, or allow to cool and refrigerate to serve chilled.