Summertime Succotash

by Francesca Patterson

The word Succotash is derived from its original Native American name, which is msíckquatash. That word translates to ‘whole boiled corn kernels’, one of the three main ingredients for this plate. This recipe is also characterized by lima beans and sweet peppers, such as bell peppers or bullhorns. Succotash is a summertime salad that is cooked, however, can be served cold or warm. This is a brilliantly colorful and nutritious preparation that is a breeze to create and satisfies a large group of people. This combination is also so eye-catching and full of simple flavors that it is an extremely kid-friendly option. Another great aspect of succotash is that it is easy to tweak to your own liking. Some ideas could be to include fresh okra, green beans, different kinds and colors of peppers, or zucchini. I served mine with fried chicken but it would taste great with other southern favorites like shrimp, pork chops, or collard greens. Impress your friends and family members by making this exquisite tasting but easy salad this holiday weekend!  dinner!   

INGREDIENTS

• 2 cups of lima beans (shelled)
• 3 cups of fresh corn kernels (off the cob) 
• 1 cup yellow onion (diced)
• 2 cloves of garlic (diced)
• 1/2 cup red pepper (diced) 
• 1/3 cup zucchini
• 1 jalapeño pepper (optional) 
• 1/2 cup of cherry tomatoes (halved) 
•  Fresh Basil or Parsley (to taste) 
• Salt
• Pepper
• Olive oil 
• 1 tsp butter 

DIRECTIONS

1. After shelling your lima beans, boil water in a large saucepan and add fresh lima beans. Cook until the water reboils, then turn down to simmer for 7-8 minutes or until beans are tender. 
2. In a large skillet, add a few teaspoons of olive oil and begin cooking the onions until they become translucent, about 3-5 minutes, being careful not to burn them. 
3. Then, add the red peppers, garlic, and jalapeño. After the peppers and garlic have cooked for several minutes, add in the corn, zucchini, and lima beans. Season with salt and pepper to taste. Add butter to the pan and cook until corn is still bright but tender about 4 minutes. 
4. Stir in the cherry tomatoes with your preference of basil or parsley. 
5. Serve warm or cold as a side or main dish. Refrigerate leftovers for up to 3 days.