Summer

Vegan Summer Succotash

July 23, 2013
7 Ratings
Photo by James Ransom
Author Notes

Run, don't walk, to make this succotash as soon as you have fresh cherry tomatoes. The combination of sweet vegetables and buttery coconut oil makes this easy dinner an irresistible delight. —Gena Hamshaw

  • Serves 4
Ingredients
  • 1 1/2 cups shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don't have lima beans)
  • 1 1/2 tablespoons coconut oil, divided
  • 1 small white or spring onion, diced
  • 1 shallot, minced
  • 2 cups zucchini, quartered and sliced
  • 1 cup fresh, shucked corn kernels
  • 1 cup cherry tomatoes, halved
  • Sea salt and black pepper to taste
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped chives
  • 1 tablespoon lemon juice
In This Recipe
Directions
  1. If using fresh lima beans, bring a pot of water to a boil and add the lima beans. Boil for 2-3 minutes, then drain and set aside.
  2. Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add the onions and shallot and sauté for 5 minutes, or until onions are soft and barely golden.
  3. Add the zucchini and cook for 5-7 minutes, or until zucchini is soft.
  4. Stir in the lima beans, corn, and tomatoes. Sauté for five minutes more, or until tomatoes have released their juices and everything is heated through. Season to taste with sea salt and pepper.
  5. Turn off the heat and stir in the remaining 1/2 tbsp coconut oil, chives, basil, and lemon juice. Serve.

See what other Food52ers are saying.

  • Anne Gimeno-Baker
    Anne Gimeno-Baker
  • wendy w
    wendy w
  • Dianecpa
    Dianecpa
  • Donna
    Donna
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

5 Reviews

Anne G. December 8, 2018
Delicious dish, my entire family loves it (meat eaters included). The fresh basil and lemon adds brightness and the fresh corn adds pops of sweetness and a delightful crunch. <3<3<3
 
Donna August 9, 2014
We are eating this as I leave a comment. Served it over spaghetti noodles. My husband just looked up from watching the golf game and said... "this is Good--- especially with the basil!!!" I agree. It's such a tasty recipe. Will make again!
 
wendy W. July 24, 2014
Made this with edamame and dried basil/chives. It was excellent.
 
John H. July 28, 2013
Tried it tonight, very good.
 
Dianecpa July 28, 2013
If I could just find fresh lima beans! I had them once and they were so good............jealous you can find them!