Succotash is kind of an old fashioned vegetable dish that is a mix of corn and lima beans. But now that lima beans and fava beans are making a comeback, I thought it would be nice to create a more “updated version” adding more colorful vegetables in my succotash.
blanch in boiling water – then immerse in ice water:
- 2 cups of frozen lima beans
- 1 cup of frozen edamame
Chop into small pieces:
- 1 cup of chopped red pepper
- 1 cup of chopped carrots
- 1/2 cup of chopped red onion
- 1 cup of diced cherry tomatoes
- 1/4 cup of chopped parsley
- Saute in 2-3 TB. of olive oil until lightly cooked but still crunchy
Lightly cook 1-2 ears of fresh corn in boiling water for just one minute or until barely cooked.
2 cups of corn – lightly cooked and cut from the cob.
Add the lightly cooked beans and corn to the other vegetables in the pan and stir gently to warm. Transfer to a dish and add more olive oil and freshly squeezed lemon on top. Add fresh ground pepper and sea salt and some extra chopped fresh parsley.
Serve and enjoy! (This dish works well as a spring/summer side dish to any meal)