 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
4 ears shucked corn |
cooking spray |
4 cups water |
1 cup shelled lima beans |
2 cups (1-inch) cut green beans (about 1/2 pound) |
1 1/2 tablespoons butter |
1 cup chopped onion |
2 garlic cloves, minced |
1 cup halved grape tomatoes |
1/4 cup chopped fresh basil |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon balsamic vinegar |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Prepare grill.
2. Place corn on grill rack coated with cooking spray; cook 10 minutes or until lightly browned, turning every 2 minutes. Cool. Cut kernels from ears of corn.
3. Bring 4 cups water to a boil in a large saucepan. Add lima beans; cook for 20 minutes. Add green beans; cook 2 minutes. Drain and rinse with cold water; drain well.
4. Melt butter in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; cook, stirring occasionally, for 5 minutes or until onion is lightly browned. Stir in corn, and cook 2 minutes. Add beans; cook for 2 minutes. Remove from heat. Stir in tomatoes and remaining ingredients.
|
|