Paulette Vickery's Recipes

Summery Succatash

vegetables

2 tablespoon butter
2 each ribs celery with leaves dice
1 each red onion, diced
1 each clove garlic, diced
2 cup fresh corn kernels
1 cup baby lima beans
2 tablespoon parsley, diced
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 each tomato, diced

In nonstick 12 inch skillet, melt butter over medium heat. Add celery and onion, and cook stirring 10 minutes, or until onion and celery are tender. Stir in garlic and cook 1 minute. Add corn, lima beans, parsley, vinegar, salt, and pepper. Cook, stirring, 5 minutes, or until heated through. Stir in tomato. Serve hot or at room temperature. Native Americans taught the first English settlers how to prepare a simple dish of corn and lima beans, often flavored with bear fat. This version is not quite as basic as the original, and does not contain bear fat, but makes a delicious family style dish.

Yield: 6 servings



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