Spring Succotash

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.

Spring 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
  • Processed with VSCOcam

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.

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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.

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Serve and enjoy!  (This dish works well as a spring/summer side dish to any meal)

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