Instructions

1. Place the bacon in a frying pan and cook it over medium heat until it's crispy. Drain the bacon on paper towels, then crumble it. Leave a small amount of bacon fat in the frying pan and discard the remainder.

2. Place the lima beans in a large saucepan of boiling water. Add salt and continue to cook the beans over moderate heat for about 5 minutes or until they're just barely tender. Drain the beans and rinse them immediately under cold water.

3. Prepare the vegetables by trimming the corn from the cobs. Cut any large cherry tomatoes into two pieces. Chop the onion finely and mince the garlic.

4. Add the extra-virgin olive oil to the reserved bacon fat in the frying pan and cook the chopped onion over medium heat until softened. Add the garlic and cook it for 1 minute, stirring constantly. Stir in the cherry tomatoes and cook briefly.

5. Remove the frying pan from the burner and gently stir in the lima beans and half the bacon. Allow the succotash to cool to room temperature, and gently toss in the arugula, basil, and enough salt and pepper to taste.

6. Sprinkle the remaining bacon over the succotash and serve.