Spring Succotash
 
Makes 6 to 8 servings
Ingredients
  • 2 cups frozen baby lima beans
  • 2 cups frozen acre peas
  • 1 teaspoon kosher salt, divided
  • ⅓ cup olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground black pepper
  • 1 pint assorted baby tomatoes, halved
  • 1 (8-ounce) container small fresh mozzarella cheese balls, drained and halved
  • ¾ cup fresh corn kernels
  • ⅓ cup chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
Instructions
  1. In a 3-quart saucepan, bring beans, peas, ½ teaspoon salt, and water to cover to a boil over medium-high heat; cook until vegetables are crisp-tender, about 10 minutes.
  2. In a medium bowl, whisk together oil, lemon zest and juice, garlic, pepper, and remaining ½ teaspoon salt.
  3. Drain warm beans and peas, and add oil mixture. Add tomatoes, cheese, corn, onion, parsley, and basil, tossing until combined. Serve warm or cold.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spring-succotash/