Run, don't walk, to make this succotash as soon as you have fresh cherry tomatoes. The combination of sweet vegetables and buttery coconut oil makes this easy dinner an irresistible delight. —Gena Hamshaw
1 1/2 cups
shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don't have lima beans)
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.