Why "kinda" do you ask? Well, technically a succotash is a mixture of lima beans and corn, and I didn't have lima beans, so I used edamame instead. I bought a package of frozen ones, and they come in individually packaged servings, which is awwesome because you don't have to worry about your little beans getting frostbit while they await your next dish!

This recipe is actually a combination of 2 recipes put together. That's right. 2! 2! 2 recipes in 1! You can thank me later. This dish was simple, really tasty, and oh-so-fresh. So perfect for summer, and it's pretty too! I think it'd be perfect for a get together. We ate it warm, but I don't see why you couldn't eat it cold. I think it'd still be tasty.

The bed of orzo is the first recipe. It actually called for Arborio rice, which I thought was in the pantry, but it wasn't, so we improvised. I would have preferred to have the rice for the grain factor, but it's not like orzo is giant rotini or something. I'll post the original below though.

Oh! and these are both from the lovely Alicia.

Hot Rice with Cold Lemon, Basil, and Tomato
1 cup Arborio rice
2 T. evoo
3 T. lemon juice
3 pinches fine sea salt
2 pinches fresh ground black pepper
1/2 cup (or however much your little heart desires) fresh chopped tomato
2 T. chopped fresh basil

Cook up your rice (or orzo. hey, *I'm* not judging you!) and place it in a mixing bowl. Add the olive oil, lemon juice, salt and pepper. Mix well, add the tomatoes, and sprinkle with basil. Toss to combine.

Yeah, it's that simple.

Summertime Succotash
1 T. Earth Balance butter
1 tsp. olive oil
1 cup diced red onion
1 garlic clove, minced
1 (10-oz) package baby lima beans (or edamame) - thawed, if frozen
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 T. chopped fresh parsley
2 T. chopped fresh basil
1 T. white or red balsamic (I used red.)

Heat the butter and oil together in a large skillet over med-high heat. Add the onion and saute until the onion begins to brown - about 5 to 7 minutes. Add the garlic, and cook a minute longer.

Stir in the beans, and saute 5 minutes. Add the corn and tomatoes, and saute 1 minute longer or until heated through. Remove from heat and stir in your herbs and balsamic.

Place over the rice and enjoy!