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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Real Simple magazine. Ingredients:
4 cups lima beans |
1 tablespoons olive oil |
6 cups corn kernels, cut from 4 ears of corn |
1 small onion, finely diced |
2 cloves garlic, minced |
1/2 teaspoon kosher salt |
1 red bell pepper, thinly sliced |
1 tbsp balsamic vinegar |
Directions:
1. Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
2. Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook an additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
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