It's really, truly summer when the sweet corn arrives. Then we see the the zucchini and tomatoes. And that's when it's time for summer succotash — one of the most lovely, fresh and versatile of seasonal salads.
By definition, a succotash consists of beans and corn — sometimes baked.
But the succotashes I've always known have been simple summer salads composed of just-shucked sweet corn, ripe tomatoes, beans (sometimes green beans, sometimes lima beans or kidney beans) and maybe even some jalapeño, slices of zucchini, fresh-chopped basil, fresh parsley or cubes of smoky bacon. Some people use sliced fresh okra.
In theory, this is an inexpensive dish. Everything should be in season, and very little is absolutely required, so unavailable or unattainable ingredients can be skipped.
Clearly, I'm no succotash purist. But it's summertime, and the livin' is supposed to be easy.
So use this recipe for a basis and then go crazy. Add in yellow squash, sliced scallions or red bell peppers. Maybe you'll toss in some cooked salad shrimp. It doesn't matter. Succotash is going to be delicious any way you choose to do it.
Easy Summertime Succotash (Serves 6-8)
4 ears corn
1/4 cup fresh basil and/or parsley, chopped
1 15oz can lima beans, kidney beans or canneloni beans, rinsed well
1 pint cherry tomatoes, halved
3 Tbsp apple cider vinegar
2 Tbsp olive oil
Salt and ground black pepper, to taste
1/4 lb sliced bacon, cooked crisp (optional)
1. Cut the kernels away from the corn and hold in a large mixing bowl.
2. Mix in the drained beans, chopped herb(s) and tomato halves.
3. While whisking, drizzle the olive oil into the cider vinegar to incorporate the two into a simple vinaigrette.
4. Toss the salad with the vinaigrette. Season to taste with salt and pepper, and garnish with crumbled bacon, if desired. Serve immediately or hold at room temperature for an hour or two until serving time.
Summertime succotash also won't wilt like green salads, so it makes a good barbecue side or a "make it & take it" dish for potlucks and picnics.