This succotash is great warm or at room temperature. Serve it as a side to grilled chicken or fish or even as a vegetarian main dish. If you can't find lima beans, substitute frozen shelled edamame.
Heat a non stick skillet over medium high heat and add 1/2 tbsp coconut oil. Add onion and shallot and saute for about 5 minutes, or until softened.
Add the zucchini and cook for another 5 minutes until soft. Add the lima beans, corn, tomatoes, and saute until the tomatoes begin to release some juice and everything is heated through. Season to taste with salt and pepper.
Turn off the heat and add 1/2 tbsp coconut oil, basil, green onion, and lemon juice.