• 1/2 cup grilled Portobello mushrooms, chopped
• 2 cups water
• 2 cups fresh lima beans
• 1 jalapeño
• 3 cups fresh corn
• 1 8 ounce Versatile Veggies® Diced Tomatoes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Cook bacon; drain and cool. When cooled, chop, and set aside. In a medium saucepan, bring water to a boil. Reduce heat to medium-low; stir in lima beans and simmer for 8 minutes or until tender. Drain and rinse under cold running water. Remove seeds from jalapeño and chop; set aside. In a medium bowl, combine beans, jalapeño, corn, tomato, oil, lemon juice, salt, and pepper. Cover and chill for a minimum of 1 hour or up to 4 hours. Sprinkle with chives just before serving. Serve with bacon on the side. (Can be served with tortillas or Tostitos for an appetizer.)