Summery Succotash

2 tablespoons margarine or butter
2 celery stalks including leaves, finely chopped
1 small red onion
1 garlic clove, minced
2 cups corn kernels (if frozen, thaw; if fresh 3 – 4 ears)
1 cup fresh or frozen baby lima beans, cooked
2 tablespoons minced fresh parsley
1 tablespoon rice vinegar
¼ teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 medium tomato, coarsely chopped

In nonstick 12-inch skillet, heat margarine or butter over medium heat. Add celery and red onion, and cook stirring, 10 minutes or until onion and celery are tender. Stir in garlic; cook 1 minute. (I like to add a little more garlic)

Add corn, lima beans, parsley, vinegar, salt, and pepper. Cook, stirring, 5 minutes or until heated through. Stir in chopped tomato. Serve hot or at room temperature. Makes about 4 cups or 6 accompaniment servings.

This is really a fantastic side dish and works as beautifully for Thanksgiving dinner as it does for a summer meal. I have been asked for this recipe several times. People like it who didn't think they liked Lima Beans. Our family loves it (except Trey.)