Recipe courtesy of Virginia Willis
Save Recipe Print
Summer Succotash
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside. 

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Mushroom Quesadillas with Succotash

Recipe courtesy of Food Network Kitchen

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette

Recipe courtesy of Food Network Kitchen

Summer Succotash

Recipe courtesy of Geoffrey Zakarian

Summer-ish Succotash Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories