Inspired by summery succotash, Tomato-Lima Bean Relish fills buttery Cornbread Tartlets for savory one-bite appetizers.
Makes about 2 cups
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
Stir together lima beans, tomatoes, onion, dill, olive oil, vinegar, and garlic. Season with salt and pepper to taste.