Tomato-Lima Bean Relish

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Inspired by summery succotash, Tomato-Lima Bean Relish fills buttery Cornbread Tartlets for savory one-bite appetizers.

 

Yield:

Makes about 2 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

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

Preparation

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

Note:

April 2012