If you have high-quality balsamic vinegar, use it to finish this dish. Serve with shrimp or fish.
2 tablespoons butter
1 cup chopped yellow onion
1 garlic clove, minced
2 cups frozen corn kernels
1/2 cup chopped red bell pepper
1 teaspoon dried basil
1 (10-ounce) package frozen baby lima beans
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
How to Make It
Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally. Add corn, bell pepper, basil, and beans; cook 4 minutes, stirring occasionally. Add broth, sugar, salt, and black pepper; cook 7 minutes or until liquid almost evaporates. Remove from heat, and stir in vinegar.
I have made this recipe a few times for guests and it is always well received. I made it over the weekend with edamame instead of lima beans, and it was great. I also tend to put a bit more balsamic on it too.