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.


This recipe goes with Cornbread Tartlets with Tomato-Lima Bean Relish

Yield: Makes about 2 cups
Recipe from Southern Living

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Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes


  • 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


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