Served as a side relish.
Sauté in a medium size skillet 1 cup canned, frozen or cooked lima beans, drained, with 1 cup frozen corn, 1 small minced onion, 1 small bell pepper, 1 diced tomato, and 2 Tablespoons fresh or frozen basil leaves in 2 Tablespoons olive oil. Salt and pepper to taste and add 1 Tablespoon agave or real maple syrup. Some variations include adding some cooked, sliced okra or cooked, drained black beans. Serve at room temperature. Store in the refrigerator for up to 1 week.
Posted in: Fall recipes