California Succotash with Dill and Savory

2 cups lima beans, fresh
4 ears corn, boiled
3 Tbsp. butter
¼ cup almonds, slivered
¼ cup black olives, chopped
1 Tbsp. dill, chopped
½ tsp. savory, minced

Cook lima beans in small amount of boiling water 10 minutes; add corn, cut from ears. Cook 10 minutes longer. Melt 3 tablespoons butter, add almonds and brown lightly. Add browned almonds, olives, dill, and savory to drained succotash. Makes 4 servings.