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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Tomato-Lima Bean Relish

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

Southern Living APRIL 2012

  • Yield: Makes about 2 cups
  • 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.

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Tomato-Lima Bean Relish recipe

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