Fresh Summer Succotash

By • June 28, 2010 0 Comments

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Author Notes: 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.


Serves 6 to 8

  • 4 ears fresh sweet corn
  • 15 ounces cooked cannellini beans, rinsed
  • 1 pint of cherry tomatoes, halved
  • 1 small zucchini, halved and cut in 1/4" slices
  • 2 tablespoons apple cider vinegar
  • 5 tablespoons vegetable oil
  • 1 dash salt, or to taste
  • 1 dash pepper, or to taste
  • 1/4 cup fresh basil and/or parsley, chopped
  1. In a large bowl, cut the kernels away from the ears of corn by running a knife carefully down the sides of each ear.
  2. Add the drained beans, tomato halves and zucchini slices to the corn kernels.
  3. In a separate bowl, whisk the oil into the cider vinegar to create an emulsion. Season with the salt and pepper before drizzling over the vegetable mixture.
  4. Sprinkle in the chopped herbs and gently toss the salad to coat all the ingredients with the vinaigrette. Sample and season to taste.

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Side Dishes|Beans & Legumes|Salads|Vegetables