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Tomato-Lima Bean Relish

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 15 mins
Yield Makes about 2 cups
Inspired by summery succotash, Tomato-Lima Bean Relish fills buttery Cornbread Tartlets for savory one-bite appetizers. 

Ingredients

  • 1 cup cooked baby lima beans
  • 3/4 cup sliced grape tomatoes
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon minced fresh garlic
  • Salt and pepper to taste

How to Make It

  1. Stir together lima beans, tomatoes, onion, dill, olive oil, vinegar, and garlic. Season with salt and pepper to taste.