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. 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!
Servings: 6 servings
Calories: 110kcal
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
Serving suggestion: 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.”
Notes: 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.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 183mg | Potassium: 467mg | Fiber: 4g | Sugar: 6g | Vitamin A: 766IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg