Mixed Veggie Succotash with Summer Corn

succotash

Although the name succotash has a funny sound to it, it doesn’t take away from it’s deliciousness. Basically succotash is a variety of mixed veggies, preferably fresh vegetables in season, brought together to form the perfect side dish or a stand alone entree with a piece of perfectly cooked fish, chicken or pork perched on top of it.

Since we are at the height of the summer season over here it’s only fitting that fresh corn shaved off the cob and perfectly ripe tomatoes were added to mine.succotash

Every succotash I have ever seen definitely adds some kind of bean, most commonly lima, but I have seen fava beans and even edamame added to the dish, all is good, there are no rules really just use what you like and what’s available.

If you noticed on my top photo I served my succotash with roasted salmon that was swiped with fresh basil pesto. The summer freshness of it all was the perfect pairing together, it just screamed summer!succotash

Haricot verts cooked al dente added nice crunch along with some creamy avocado, torn basil and a little heat from sliced jalapeno’s. succotash

Succotash can be made according to all the seasons and I’m looking forward to making an autumn version maybe by adding some squash with sage and mushrooms, like I said the possibilities are endless!

Mixed Veggie Succotash with Summer Corn
 
Ingredients can vary according to your taste and what's available
Author:
Ingredients
  • 1 package of haricot verts, pre cooked
  • 2 ears of fresh corn, shucked
  • ½ large avocado
  • ½ red onion, diced
  • assorted colored cherry tomatoes, sliced in half
  • 1 cup of frozen lima beans, defrosted
  • 4 green onions, sliced
  • sliced jalapeno, (optional)
  • torn basil, handful
  • DRESSING
  • olive oil
  • fresh lemon juice
  • 1 crushed garlic clove
  • salt and pepper to taste
Instructions
  1. This is more like a salad and served best at room temperature, so you want to make sure your beans and corn are pre cooked and the lima beans are deferosted.
  2. Whisk together 1 part lemon juice to 3 parts olive oil along with the crushed garlic clove, adding more juice if you prefer.
  3. Place all the ingredients into a large bowl tossing gently with clean hands then lift and layer onto a pretty platter or individual plates.
  4. Spoon the dressing all around with a little toss.

 

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Comments

  1. Oh my gosh Marie – Those photos are just jumping off the page to me, making me crave succotash at 9 a.m. You could give not only cooking lessons, but photography lessons too!

  2. Carol Szafalowicz says:

    I seriously have to start hanging around with you, your recipes not only look so delicious, but they are so healthy.
    You are making me rethink the way I eat………yummy but, well, not the healthiest. Your photography is perfection as is
    I’m sure the taste of this dish. As always I look forward to every post. C

  3. What a beautiful veggie dish! Now, I’m off to find some fresh corn. I have been looking for your riced cauliflower stuffed peppers but can’t seem to locate it. Can you give me the link to that post? Would love to make that veggie dish as well.
    Thanks!

  4. What a beautiful dish! It’s so colorful a real pleasure to look at and I better to eat. Have a great weekend.

  5. A symphony of color and flavor Marie! And those photos, truly magazine worthy.

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