Spicy Chilled Succotash with Tomato
August 10, 2010
I have always loved succotash but when a friend served this chilled spicy variation with tomatoes I was pleasantly surprised and have been making it for years. She lived in Arizona and was making cold soups long before they were so popular. It is a wonderful side dish but can be served as a delicious lunch as well. And I do have it for breakfast on steamy hot days. Really does the job of waking you up with tons of flavor.
Spicy Chilled Succotash with Tomato
Ingredients
- 1 C. Onions (chopped)
- 1/2 Green Pepper (chopped)
- 1/4 Red Pepper (chopped)
- 2 T. Extra Virgin Olive Oil
- 1 Garlic Clove (minced)
- 3 C. Tomatoes (chopped)
- 2 C. Corn Kernels (fresh or frozen)
- 2 C. Lima Beans (fresh or frozen)
- 2 T. Fresh Basil (chopped) (save some leaves for garnish)
- Red Pepper Flakes (to taste) (optional)
- Kosher Salt (to taste)
- Freshly Ground Pepper
Preparation
- Heat the oil and then add the onion, sprinkle with salt and saute (about 5 min.)
- Add garlic, stir in and cook about 1 minute
- Add tomatoes, corn and lima beans, reducing heat to medium-low
- Add red pepper flakes (optional), cover and simmer until vegetables are tender (about 20 min.)
- Season to taste with salt and pepper
- Remove from heat and put in a covered bowl to chill (make a day ahead if possible for enhanced flavoring)
- Stir in basil, ladle into bowls and garnish with fresh parsley (reheat if serving warm)
(Serves 4-6)
Adapted from “Bon Appetit” Magazine
A contribution for “Summer Fest 2010”. For more details and recipes go to www.awaytogarden.com
Trackbacks