Autumn Succotash

Autumn, winter, spring, summer. Who in the food world decides what foods go with which seasons? Every time a new season rolls around, I take a look through all the blogs on my blog roll and a lot of other ones that aren't on there, and I notice that there are always new recipes to go with the new season. It's as if there's a book or a law out there that tells us which fruits and veggies should be eaten at certain times of the year. Take this recipe from the Better Homes & Gardens New Cook Book. The recipe has the word "autumn" in it. Does this mean that this should only be made in the Fall? I'm guessing it's a kind of yes, since it has corn in it, and corn is usually found in foods that are made around Thanksgiving, but, shouldn't it be a kind of no as well? I mean, look at the colors! The colors scream "Spring" and "Summer." There's green, yellow, and red, which are found everywhere through the April to August months. So, I deem this "Year-Round" Succotash, since it's so fast to make (as well as low fat) that it can be made at any time throughout the year.

Autumn Succotash
*makes 6 to 8 side-dish servings*

10 oz frozen lima beans
10 oz frozen whole kernel corn
2 small tomatoes, seeded and chopped
1/4 cup sliced green onion
1 tbsp snipped fresh parsley
1/4 cup red wine vinegar
2 tbsp bottled Italian salad dressing
1/4 tsp dry mustard

1) Cook lima beans and corn according to package directions; drain. In a bowl combine lima beans, corn, tomato, green onion, and parsley.
2) In a small mixing bowl whisk together red wine vinegar, dressing, and dry mustard. Pour over lima bean mixture; toss to coat. Serve at room temperature or chilled.

If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.

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