Photo: Mediterranean Succotash Recipe
Ingredients
- 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, seeded and chopped
- 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
- 2 cups frozen corn kernels
- 1 can butter beans, drained
- Salt and pepper
- Handful flat-leaf parsley, chopped
Directions
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.
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By TInkerbell89
on September 20, 2011
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LOVED this! I watched rachel ray make this on one of her 30 minute shows and have been dying to make it for a while. Served along with baked salmon, and it was a great combination. I made it with lima beans instead of butter beans, and it turned out great. I especially loved the sweetness of the corn against the red onion! Will definitely make again.
By mimi_giles_9004288
Western Springs, IL
on November 19, 2007
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This succotash recipe will definitely convert all those who never liked to eat the traditional type...with lima beans. I have made this for several family get togethers, and it is always a hit! My picky two year old even eats it.
By hekawi
Valencia, CA
on June 04, 2007
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This colorful dish was a big hit with my family of very picky eaters -- there are so many vegetables in here that no one in my family eats, but mixed together, they really like them! We have to leave out the beans (so is it still succotash? We'll let history decide.., but every time I make it, someone is surprised that they're eating "asparagus" or "red onion" or "red pepper." It's a keeper, Rach!
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