Sweet & Sour Succotash
1
Points®
Total time: 26 min • Prep: 16 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Looking for a show-stopping side dish? Well, here you go! This version is made with corn, lima beans, and shallots, so it's a great option in summer, fall, and all year long. It takes just under thirty minutes to make, and it holds well. So if you're preparing a big meal, make this first and let it sit while you prepare everything else!
Ingredients
Corn on the cob
2 ear(s), medium, kernels removed (or 1 cup frozen, thawed corn kernels)
Cooked lima beans
1 cup(s)
Shallot
1 medium, minced
Apple cider vinegar
5 tsp, divided
Honey
2 tsp
Fresh thyme
1 tsp, fresh, chopped
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
1
Bring 4 cups of water to a boil in a medium pot. Add corn and cook until tender, about 10 minutes; drain well.
2
Spoon corn and beans into a medium bowl; add shallot. In a cup, stir together 4 teaspoons of vinegar, honey, thyme, salt and pepper; pour over vegetables and toss well. Toss with additional teaspoon of vinegar if desired. Yields about 1/2 cup per serving.
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