Packed with healthy veggies like onion, corn, and lima beans, this traditional Southern side makes the perfect potluck dish.

Ingredients

• 2 cups fresh lima beans
• 1/2 small yellow onion
• 4 fresh thyme sprigs
• 1 garlic clove
• 3 uncooked bacon slices
• 1 medium-size sweet onion, chopped
• 3 cups fresh corn kernels (about 6 ears)
• 1 pint cherry tomatoes, halved
• 2 tablespoons unsalted butter
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons chopped fresh chives

Preparation

1. Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender.
2. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
3. Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once.
4. Remove bacon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels, and crumble.
5. Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes.
6. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender.
7. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes.
8. Stir in butter and next 3 ingredients.
9. Season with salt and pepper.
10. Sprinkle with crumbled bacon.