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Serves
4
Author Notes
Run, don’t walk, to make this succotash as soon as you have fresh cherry tomatoes. The combination of sweet vegetables and buttery coconut oil makes this easy dinner an irresistible delight. —Gena Hamshaw
Ingredients
1 1/2 cups
shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don’t have lima beans)
1 1/2 tablespoons
coconut oil, divided
1
small white or spring onion, diced
1
shallot, minced
2 cups
zucchini, quartered and sliced
1 cup
fresh, shucked corn kernels
1 cup
cherry tomatoes, halved-
Sea salt and black pepper to taste
3 tablespoons
chopped fresh basil
2 tablespoons
chopped chives
1 tablespoon
lemon juice
Directions
- If using fresh lima beans, bring a pot of water to a boil and add the lima beans. Boil for 2-3 minutes, then drain and set aside.
- Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add the onions and shallot and sauté for 5 minutes, or until onions are soft and barely golden.
- Add the zucchini and cook for 5-7 minutes, or until zucchini is soft.
- Stir in the lima beans, corn, and tomatoes. Sauté for five minutes more, or until tomatoes have released their juices and everything is heated through. Season to taste with sea salt and pepper.
- Turn off the heat and stir in the remaining 1/2 tbsp coconut oil, chives, basil, and lemon juice. Serve.
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