Mediterranean Succotash Recipes

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MEDITERRANEAN SUCCOTASH



Mediterranean Succotash image

Make and share this Mediterranean Succotash recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 red onion, diced
2 cloves garlic, chopped
2 bell peppers (yellow, red, and or green)
1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
2 cups frozen corn kernels
1 (16 ounce) can butter beans, drained
salt and pepper
handful flat-leaf parsley, chopped

Steps:

  • Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers.
  • Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer.
  • Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley.
  • Transfer to dinner plates or bowls and serve.

Nutrition Facts : Calories 311.9, Fat 8.2, SaturatedFat 1.2, Sodium 313.9, Carbohydrate 53.8, Fiber 10.2, Sugar 4.5, Protein 12.7

SUMMER SUCCOTASH



Summer Succotash image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

  • Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
  • Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
  • Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
  • Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

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