Succotash

This isn’t a traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. You could also add beans, like black beans, or eggplant. It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

Total Time

20min

4.8

4 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

2 cups

Green Beans

•

3 ears

Corn

or 2 cups of Frozen Corn

•

2 cups

Summer Squash

•

Chili Pepper

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 cup

Tomatoes , chopped

•

2 cloves

Garlic

•

1 tsp

Distilled White Vinegar

or Red Wine Vinegar or Rice Vinegar

•

2 Tbsp

Fresh Basil , chopped

Cooking Instructions

Cut the Green Beans (2 cups) into one-inch pieces. Shuck and slice the kernels from the Corn (3 ears) . Chop the Summer Squash (2 cups) . Mince the Garlic (2 cloves) . If using, dice the Chili Pepper (1) and deseed if you like.

Heat skillet over medium-low. Add Olive Oil (1 Tbsp) . Add the green beans, corn, summer squash and hot pepper. Cook for 5 minutes stirring occasionally.

Add Tomatoes (1 cup) and cook for 3 minutes, stirring occasionally.

Add garlic and cook for 1 to 2 minutes, stirring often. Taste and adjust seasoning with Salt (to taste) and Ground Black Pepper (to taste) if needed. Remove from heat and add Distilled White Vinegar (1 tsp) . Serve topped with Fresh Basil (2 Tbsp) .

Nutrition Per Serving

CALORIES

137

FAT

4.8 g

PROTEIN

5.0 g

CARBS

23.4 g