6 slices bacon
1 medium sweet Vidalia onion diced
⅓ cup diced red bell pepper
3 cups fresh or frozen corn thawed
1 pint cherry tomatoes halved
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh tarragon
1 teaspoon garlic salt More or less to taste
½ teaspoon black pepper
2 tablespoon butter
2 tablespoon chopped fresh chives
Cook the Lima beans in salted water per the package directions. Drain and set aside. (Reserve 1 cup cooking liquid). In a large skillet cook the bacon slices over medium-high until crisp. Remove to paper towels to drain then chop. Reserve 3 tablespoon drippings freeze the rest. In the drippings, cook the onion and red pepper over medium-high for 2 minutes or until translucent and beginning to brown. To the skillet, add the Lima beans, corn, cherry tomatoes, vinegar, tarragon, garlic salt, black pepper, and reserved cooking liquid. Simmer over medium heat for 5 minutes or until the corn is tender. Add butter and stir until melted. Mix-in chopped bacon and chives, serve immediately.