2 tbsp. butter
2 stalks of celery including leaves, finely chopped
1 small red onion, thinly sliced
1 clove garlic, minced
1 c. fresh corn kernels, 3-4 ears
1 c. fresh or frozen lima beans, cooked
2 tbsp. fresh parsley
1 tbsp. seasoned rice vinegar
1/8 tsp. pepper
1/4 tsp. salt
1 medium tomato, coarsely chopped

Heat butter. Add celery and onion. Cook 10 minutes or until tender. Stir in garlic. Add corn, beans, parsley, vinegar, salt, pepper. Cook until heated through. Stir in tomato.