Classic Summer Succotash with Fresh Market Vegetables
Summer's finest hits — sweet corn, crisp seasonal beans, tender squash, and juicy tomatoes — all tossed in a bright, no-fuss olive oil vinaigrette. This colorful little side dish is as easygoing as a backyard cookout: serve it warm off the stove, straight from the fridge, or anywhere in between. Grilled meats, sandwiches, anything hot off the grill — this one plays well with the whole table.
Ingredients
4 ears fresh corn, kernels removed
1 ½ cups snap beans/string beans, trimmed and cut into bite-sized pieces
½ cup fava beans, shelled, if available
1 small zucchini or summer squash, diced
1 cup cherry tomatoes, halved
2 scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar or champagne vinegar
½ to 1 teaspoon honey, optional
Salt and black pepper, to taste
2 tablespoons fresh basil, parsley or chives, chopped
Optional hot sauce, for serving
Directions
Bring a pot of salted water to a boil. Add the snap beans and cook for 2 to 3 minutes, until bright green and tender-crisp. Drain and set aside.
If using fava beans, blanch them separately for 1 to 2 minutes, then remove the outer skins if needed.
In a large skillet, warm the olive oil over medium heat. Add the corn and zucchini or summer squash. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are bright, lightly tender and still fresh-tasting.
Add the cooked snap beans, fava beans if using and cherry tomatoes. Stir gently and cook for another 1 to 2 minutes, just until everything is warmed through.
Remove from heat. Stir in the vinegar, optional honey, scallions, fresh herbs, salt and black pepper.
Taste and adjust as needed. Add more vinegar for brightness, more olive oil for richness or a tiny drizzle of honey if the vegetables need balance.
Serve warm, chilled or at room temperature. Keep the hot sauce on the side for anyone who wants a little heat.
Where to Find Ingredients at the Market
Stoltzfus Family Organic Produce or Latimore Valley Farms:
Fresh corn, seasonal beans, zucchini or summer squash, cherry tomatoes, scallions and fresh herbs.
Seasons Olive Oil & Vinegar Taproom:
Extra virgin olive oil and a light vinegar, such as white balsamic or champagne vinegar.
Tittle Apiaries:
Honey, if adding a little sweetness to balance the vinaigrette.
Pikku Piru Creations:
Hot sauce, if serving with a little optional heat.
Seasonal Note
If lima beans or cowpeas are available later in the season, they can be used in place of the fava beans or snap beans for a more traditional succotash-style version.