RECIPE
10 INGREDIENTS4 STEPS20MIN

Succotash

4.7
3 Ratings
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DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
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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.

20MIN

Total Cooking Time

10

Ingredients
DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 ears
2 cups of Frozen Corn
2 cups
Summer Squash
1
Chili Pepper
to taste
Salt and Pepper
1 cup
Tomatoes , chopped
2 cloves
1 tsp
Distilled White Vinegar
Red Wine Vinegar or Rice Vinegar
2 Tbsp
Fresh Basil , chopped
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Directions

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Step 1
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.
Step 2
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.
Step 3
Add Tomatoes (1 cup) and cook for 3 minutes, stirring occasionally.
Step 4
Add garlic and cook for 1 to 2 minutes, stirring often. Taste and adjust seasoning with Salt and Pepper (to taste) if needed. Remove from heat and add Distilled White Vinegar (1 tsp) . Serve topped with Fresh Basil (2 Tbsp) .

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