Late Summer Succotash

Directions

1. 1
   If using fresh lima beans, bring large pot of salted water to a boil.
2. 2
   Add beans, and blanch 2 to 3 minutes, or until tender but not soft.
3. 3
   Heat butter and oil in large skillet over medium-high heat.
4. 4
   Add onion, and saute 5 to 7 minutes, or until it begins to brown.
5. 5
   Add garlic, and cook 1 minute more.
6. 6
   Stir in lima beans, and saute 5 minutes.
7. 7
   Add corn and tomatoes, and saute 1 minute more, or until heated through, but tomatoes have not released their juices.
8. 8
   Remove from heat, and stir in parsley, basil, and vinegar.
9. 9
   Serve warm or chilled.