Directions
- PLACE frozen lima beans, corn and edamame in a saucepan and cover with broth. Bring to a boil and cook for 3 minutes.
- REDUCE heat, cover and simmer for 10-12 minutes or until lima beans are tender. Drain and allow to cool.
- BLEND lima bean mixture with all remaining ingredients in a large bowl. Stir well and refrigerate for 1 hour prior to serving.
- SERVE with tortilla chips.
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Succotash Salsa
This salsa will be the hit of any party.
Servings
Servings
Ingredients
- 1 (10 oz.) package frozen Pictsweet Farms Tiny Lima Beans
- 1 (10 oz.) package frozen Pictsweet Farms Super Sweet Yellow Corn
- 1 (8 oz.) package frozen Pictsweet Farms Shelled Edamame
- 1 (32 oz.) carton chicken broth
- 1 (10.5 oz.) container cherry tomatoes, quartered
- 1 (3 oz.) package precooked bacon pieces
- 1/2 cup fresh cilantro, chopped
- 1/2 cup red bell pepper, chopped fine
- 1/4 cup red onion, chopped fine
- 2 limes, juiced
- 3 tablespoons vegetable oil
- 3/4 teaspoon garlic, minced
- 4 tablespoons honey
- 1/2 teaspooon ground Chipotle chili pepper
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
Directions
- PLACE frozen lima beans, corn and edamame in a saucepan and cover with broth. Bring to a boil and cook for 3 minutes.
- REDUCE heat, cover and simmer for 10-12 minutes or until lima beans are tender. Drain and allow to cool.
- BLEND lima bean mixture with all remaining ingredients in a large bowl. Stir well and refrigerate for 1 hour prior to serving.
- SERVE with tortilla chips.