Instructions: Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain.

In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cool enough to handle.

Heat butter in a saucepan over medium low heat. Add shallot and cook until softened, about 5 minutes. Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through. Garnish with chives before serving.

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