Lima Bean Tomato Succotash

1 10-oz. bag frozen lima beans, thawed1 tablespoon olive oil
½ small red onion, finely chopped
1 zucchini, quartered lengthwise and chopped into ¼ inch pieces
2 small tomatoes, chopped
2 cups fresh or frozen corn kernels
1/2 cup fresh basil leaves, thinly sliced
2 tablespoons balsamic vinegar
½ tsp dried thyme
½ tsp salt
¼ tsp cayenne or black pepper

Cook the lima beans according to package directions; drain and set aside. Heat the oil in a large skillet set over medium-high heat. Add the red onion and cook, until softened, about 4 minutes. Add the zucchini and tomatoes; cook, stirring occasionally until softened, about 3 minutes. Add the lima beans, corn, thyme, salt and pepper to the skillet; cook, stirring occasionally, until heated through, about 3 minutes.

Allow to cool to room temperature or cover and refrigerate up to 2 days. Stir in ¼ cup slivered fresh basil leaves and 1 tablespoon balsamic vinegar just before serving.

Serves 6
"Weight Watchers"