Garden-fresh herbs and lemon zest brighten up this simple Spring Succotash.
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
- 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.
- In a medium bowl, whisk together oil, lemon zest and juice, garlic, pepper, and remaining ½ teaspoon salt.
- Drain warm beans and peas, and add oil mixture. Add tomatoes, cheese, corn, onion, parsley, and basil, tossing until combined. Serve warm or cold.
