Corn, Baby Lima Beans and Tomatoes with Parsley

1 tb Butter
1 tb Canola oil
2 c Corn kernels
2/3 c Dry white wine
1/2 ts Salt
1 lb Tomatoes; peeled & diced
1 c Baby lima beans
1/4 ts Freshly milled black pepper
1 c Fresh parsley; chopped

Heat the butter and oil in a large skillet over medium-high heat. Stir in the corn and cook, stirring constantly, for 1 minute. Add the wine and salt and continue to cook for 5 to 7 minutes, or until most of the liquid has evaporated. Add the tomatoes, lima beans and pepper. Cook, stirring occasionally, for 3 minutes longer, or until the beans are tender. Stir in the parsley and cook for 1 minute, or until the parsley is wilted.

Serve hot.

Makes about 6 servings.

Just Bean Recipes is located at www.justbeanrecipes.com