Summer Succotash

Combine onion and pickled banana pepper juice in a bowl; let stand 15 minutes. Stir in minced banana peppers and 1/4 cup oil.

Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.

Heat a large skillet over medium heat. Add remaining 3 tablespoons oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until golden. Increase heat to high. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char. Stir in tomato mixture; cook 1 minute. Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in butter and black pepper. Place about 3/4 cup bean mixture on each of 8 plates; top each serving with about 1 tablespoon banana pepper mixture.