Succotash
Succotash salad of onions, lima beans, tomatoes and corn is a simple vegetarian version of the classic Southern side packed with flavor and easy to make.
Servings: 12
Ingredients
- 1 red onion 2 cups diced
- 1 jalapeño; seeded and diced small
- 1 bag frozen sweet corn
- 1 bag frozen lima beans
- 3 cups chopped tomatoes*
- 2 cloves minced garlic or 2 teaspoons from the jar
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
- ¼ cup basil leaves; cut into thin strips a la chiffonade
- 1 – 2 tablespoons extra virgin olive oil
Instructions
- Dice the onion and jalapeño.
- Sauté over medium heat in olive oil in a large pan. When the onions and peppers are starting to become soft add ½ teaspoon salt and pepper and garlic.
- Cook for 1 – 2 minutes to give the garlic a chance to soften.
- Add the tomatoes.
- When most of the tomato liquid has cooked off, add the frozen vegetables. Cook for a few minutes until the frozen vegetables are warmed through.
- Add the vinegar. Remove from heat and pour into a serving bowl.
- When it’s no longer hot, add the basil and toss (this will prevent the basil from wilting).
- Adjust seasoning. This dish is great for parties since it can sit out all day and be food safe.
Notes
* Thrifty/$pendy Alteration: 1 - 28 oz can diced tomatoes. I think San Marzanos are worth the extra cost if you aren’t going to do fresh or they’re out of season and don’t look sweet.