Best 2 Lima Beans Corn Tomatoes Recipes

Embark on a culinary journey with our tantalizing collection of recipes featuring the vibrant trio of lima beans, corn, and tomatoes. Discover a symphony of flavors and textures that will elevate your meals to new heights. From hearty main courses to refreshing salads and delectable sides, our diverse selection caters to every palate and occasion.

Unleash your inner chef with our Lima Bean and Corn Casserole, a classic comfort food that exudes warmth and nostalgia. Succulent lima beans and sweet corn mingle harmoniously in a creamy, cheesy sauce, topped with a golden-brown breadcrumb crust. For a lighter option, try our vibrant Lima Bean, Corn, and Tomato Salad, a refreshing medley of crisp vegetables tossed in a tangy vinaigrette dressing.

Looking for a hearty main course? Our Lima Bean, Corn, and Sausage Skillet is a one-pan wonder that delivers bold flavors. Juicy sausage, tender lima beans, and sweet corn sizzle together in a savory sauce, creating a dish that is both satisfying and easy to prepare. And for a delightful side dish, our Lima Beans with Tomatoes and Bacon is a simple yet flavorful treat. Sautéed lima beans, juicy tomatoes, and crispy bacon come together in a symphony of textures and flavors.

Whether you're a seasoned home cook or just starting your culinary adventure, our recipes are carefully crafted to guide you every step of the way. With a focus on fresh ingredients and easy-to-follow instructions, we invite you to explore the endless possibilities of this dynamic culinary trio. So, gather your ingredients, fire up your stove, and let your taste buds embark on a journey of pure delight!

Here are our top 2 tried and tested recipes!

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

The recipe is from Bon Appétit Magazine (Oct. 2008) by Amelia Saltsman, author of excellent cookbook, "The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm". Recipe can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Provided by blucoat

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
coarse kosher salt
1 large garlic clove, minced
3 cups chopped tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels, cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
10 -11 ounces frozen lima beans or 10 -11 ounces baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in basil and serve.

Nutrition Facts : Calories 186.9, Fat 5.6, SaturatedFat 0.8, Sodium 11.9, Carbohydrate 31.1, Fiber 5.7, Sugar 4.9, Protein 6.7

Tips:

Choosing fresh ingredients is crucial. Look for young lima beans with bright green color, sweet corn with plump kernels, ripe tomatoes with no bruises or blemishes.
If using dried lima beans, remember to soak them overnight before cooking to soften them.
To save time, you can use frozen or canned lima beans and corn. Make sure to drain and rinse them thoroughly before using.
When cooking the vegetables, avoid overcooking to preserve their texture and flavors.
Adjust the seasoning to your taste preferences. Add more chili powder or cumin for a spicier dish, or add a touch of honey or maple syrup for a sweeter flavor.
Serve the dish hot as a side or main course. You can also use the leftovers in salads, wraps, or burritos.

Conclusion:

This simple yet satisfying dish is a delightful combination of flavors and textures. The sweetness of the corn and tomatoes pairs perfectly with the earthy taste of the lima beans. Whether you serve it as a side dish or a main course, this recipe is sure to be a hit at your table. Feel free to experiment with different herbs, spices, and vegetables to create your own unique twist on this classic dish.