Serves 4-6

Free of: All top allergens and gluten-free

Ingredients

• 1 tbsp (15 mL) olive oil
• 2 slices bacon, diced
• 2 cups (475 mL) sweet onion, diced
• 2 cloves garlic, finely diced
• 4-6 large tomatoes, seeded and diced
• 3 cups (725 mL) fresh corn kernels
• 2 cups (475 mL) fresh lima beans (or other fresh beans)
• 1 cup (250 mL) fresh peas
• 1 cup (250 mL) fresh basil, chopped
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

Method

1. In a large skillet, heat oil over medium-high heat. Add bacon and cook 2-4 minutes.
2. Add onion, cook another 2 minutes. Add garlic, then rest of ingredients.
3. Turn heat down to medium-low. Cover and simmer for 16-20 minutes, stirring often.
4. Season with salt and pepper to taste, add basil and toss to combine. Serve warm.

Pairs nicely as a side to the Grilled Chicken with BBQ Sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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