Summer Succotash

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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#side #salad