Butter beans, the same species as lima beans, are the bean of choice in the South.
When they’re in season you may be able to find them fresh–shell them yourself.
Or use frozen butter beans, baby lima beans or even edamame.
Bring to a boil.
Transfer to a large bowl.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute.
Add the cooked vegetables to the bowl of beans.
Transfer to the refrigerator to cool for at least 1 hour.
When the beans and vegetables are cool, stir in tomatoes, celery and basil.
Whisk vinegar and mustard in a bowl.
Season with salt and pepper.
Drizzle the dressing over the succotash and toss to coat.
Finish with Steps 3 & 4 just before serving.
One ear will yield about 1/2 cup kernels.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
