Summer Succotash is a great way to use up bits & pieces of your summer harvest. If you don’t garden these ingredients are all in season so will be more cost effective this time of year.This is the BEST side salad!Click To Tweet
- 2 – 3 Tbsp olive oil
- 2 – 3 cloves garlic, minced
- 1 medium onion, chopped
- pinch of red pepper flakes
- 1/4 lb green beans, cut into thirds
- 4 ears of corn, kernels removed (about 2 cups if using frozen)
- 1 cup grape tomatoes, halved
- 1 avocado
- 2 Tbsp fresh lime juice
- 4 Tbls fresh herbs, chopped (I used basil but you can use any combination or type you like)
- salt & pepper to taste
Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute for 4-5 minutes, or until tender. Add the garlic and red pepper flakes and saute for 30 – 60 seconds. Not too long so the garlic doesn’t burn.
Add the green beans and corn. Cook for another 4-5 minutes until the beans are crisp-tender. Remove from the heat and stir in the tomatoes, avocado, lime juice, herbs, salt & pepper.
Serve warm or at room temperature. You could also serve straight from the fridge (that’s what I do with leftovers) but I prefer it a little warmer than fridge temp.
One nice thing about this recipe is most of the veggies are easy to get frozen if you are craving a little summer in the winter or if you just don’t garden.
Another plus to a summer succotash is they are so customizable. If you don’t grow green beans but do grow zucchini, just swap them out. Or add different veggies like bell peppers, peas or edamame. I’ve even made a succotash with blueberries. I know it sounds funny but it was really delicious!
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