Lima Bean, Corn, and Tomato Succotash

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Lima Bean, Corn, and Tomato Succotash

This dish is a colorful bed for fish or great on its own. Use any type of
tomato.

3 C. fresh baby lima beans or 15 ounces frozen baby lima beans, thawed (1½
packages)
3 T. unsalted butter
1 bunch scallions, chopped
2 C. fresh corn kernels (2 to 3 ears corn)
1 C. seeded and chopped tomatoes
2 T. chopped flat-leaf parsley
salt and freshly ground pepper

In a saucepan, bring 3/4 cup salted water to boil; add beans. Cook 5 minutes
(do not cook until fully tender). Drain under cold running water.

Heat butter in a skillet over moderate heat until foam subsides; add
scallions and cook, stirring, until softened, about 2 minutes. Add corn and
cook 5 minutes. Add beans and cook 3 minutes. Stir in tomatoes and parsley;
simmer 1 minute. Remove from heat. Season to taste with salt and pepper, and
serve.