Warm succotash salad

Ingredients:

• 450 g frozen lima beans
• 450 g frozen corn
• Extra-virgin vegetable oil
• 1 large onion, thinly sliced
• 2 tablespoons apple cider vinegar
• 3 tbsp chopped fresh parsley
• 1 teaspoon finely chopped fresh sage
• 1/8 tsp freshly grated nutmeg
• 4 ripe plum tomatoes, chopped

Preparation:

1. In a medium saucepan, bring salted water to a boil. Add the lima beans and cook until almost tender, 15-20 minutes. Add the corn, return the water to a boil, and drain. Rinse the beans and corn under cold water.
2. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened and golden, 8-10 minutes. Let cool.
3. In a large bowl, combine apple cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add tomatoes, onion, lima beans, and corn and toss to combine.