We seem to never tire of succotash variations in our house. It’s such a perfect way to eat delicious leftovers from our summer harvest meals. This is a good base to use a spring board- adjust veggies to your taste.
2 c. cooked corn kernels
1/2 c. coarsely chopped bell peppers (more if you like)
2-3 Tbsp. green, red, or other mild onion, thinly slivered
1 tomato, coarsely chopped (or 1 cup +/- halved cherry tomatoes)
1 c. chopped zucchini or green beans
1/4 c. finely snipped basil
1/8 tsp. cumin (or more to your taste)
2 Tbsp. lime juice or apple cider vinegar
1 hot pepper, finely chopped (optional)
1 clove garlic, finely minced (optional)
1-2 Tbsp. snipped parsley (optional)
Salt and pepper
Mix all together and enjoy!
Recipe created or adapted by Liz Talley, Urban Graze
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