Many people know succotash as a baked dish, but the succotashes I've always made have been simple summer salads. I usually use just-shucked sweet corn, ripe tomatoes, beans (sometimes green beans, other times lima beans, white beans or kidney beans), slices of yellow or green zucchini, fresh-chopped basil, fresh parsley and sometimes even cubes of smoky bacon.
Clearly, I'm no succotash purist. But it's summertime, and the livin' is supposed to be easy. —MissGinsu