If you’ve got an extra bounty of vegetables, what can you do with them? Simple Summer Succotash!
What grows together, goes together; look no further than southern succotash for the proof.
Sweet corn, juicy tomatoes, and toothsome lima beans are the essentials that make up this summertime staple, with plenty of room for creative adaptation.
Mix it up and make summer succotash your own
I love mine with (yes, raw!) okra, but you’re welcome to omit it, or try diced bell peppers, zucchini, or even peaches to switch things up. If it’s in season, it’s invited!
Raw lima beans can be unpleasantly starchy. Lightly steam them in the microwave for 2 – 3 minutes, blanch in boiling water for 1 – 2 minutes, or sauté for 2 – 3 minutes to bring out their best flavors. Alternately, substitute shelled edamame if you’re not a lima bean fan at all.
How to serve vegan succotash
Enjoy as a side or serve over leafy greens to make it a more conventional starter salad. On the other hand, if you chop the vegetables more finely, you can treat it like a salsa or “cowboy caviar.”
Other whole food plant-based recipes you might like:
- BBQ Carrot Dogs
- Homemade Watermelon Salsa
- Tropical Teriyaki Tofu Skewers
- Chipotle Black Bean Burgers
- Easy Vegan Italian Caprese Kebabs Recipe
Simple Summer Succotash
Ingredients
- 3 cups corn kernels two 14-ounce cans, drained or 4 – 5 ears, shucked
- 2 cups cherry tomatoes halved
- 1 cup baby lima beans fresh or frozen, cooked al dente
- 1 cup fresh okra cut into ¼-inch pieces (optional)
- 1 tbsp red wine vinegar
- 1/4 cup fresh chopped parsley
- 2 scallions thinly sliced
- 1/4 tsp crushed red pepper flakes
- salt to taste
Instructions
- The bulk of the work is just in prepping the vegetables. After that, you’re good to go! Combine everything in a large bowl, toss well to combine, and season with salt to taste.
- Serve chilled or at room temperature.
Notes
Nutrition
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