Admittedly, I didn’t really know what succotash was until I googled it a few days ago. All I knew is that it had corn in it, and that it was fun to say. I learned that traditional succotash contains lima beans and okra, neither of which I’m a huge fan. So I decided to substitute white beans and peaches. Seems logical, right? This is a loose variation of succotash, but delicious none the less. As summer draws to a close, I want to celebrate the season’s produce and take advantage of its availability while I still can. I included Sungold tomatoes and fresh herbs from my garden (which is about all I have growing right now, my garden skills are weak), and everything else I got at the local farm stand.
This recipe requires just one bowl (yay!), and there’s no cooking involved (if you have the corn pre-grilled), so it’s great for hot summer days. I think this would also be a good addition to a Labor Day picnic or bbq, as a side dish it will feed a few friends.
When you combine corn and beans together, you get a complete plant-based protein, as well as lots of fiber. So technically you could eat this on its own as a meal, but I prefer to have some extra protein along with it. The combination of flavors here is bright, tangy, and a little sweet, and I think will pair well with whatever else you’re grilling this weekend.
- 3 Tbsp. olive oil
- 1 lime, juiced
- 1/2 tsp. dijon mustard
- 1/2 tsp. honey
- 1/2 tsp. salt
- 1 jalapeño, minced
- 1 small red onion, thinly sliced
- 2 ears grilled corn on the cob
- 1 1/2 cups cherry tomatoes
- 2 small peaches, pitted and diced
- 1 can white beans (I used Great Northern beans), rinsed and drained
- 1 big handful fresh basil, roughly chopped
- 1 big handful fresh cilantro, roughly chopped
- In a large bowl, whisk the olive oil, lime juice, mustard, honey, salt, and few grinds of pepper. Add the jalapeño and red onion and toss until coated. Set aside while you prep everything else.
- Slice the kernels off the grilled corn and add them to the bowl. Then add the tomatoes, peaches, beans, basil, and cilantro. Toss to combine, and season with salt and pepper if needed.