Name: Summer Succotash
Yield: 4 servings
Ingredients: 2 quarts water; 3 medium ripe tomatoes (or 2 cups cherry tomatoes, halved; 4 ears fresh sweet corn, husks removed; 1 lb. shelled baby lima beans; 1/4 cup olive oil; 1/4 cup lemon juice; 1 tsp. Dijon mustard; 1 small bunch basil, chopped

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Summer Succotash

Recipe by Adapted from The Lee Bros. Southern Cookbook

Healthy Cooking

Grilling & BBQ

30-Minute Meals

This refreshing side salad takes advantage of the summer harvest, whether from your own garden or from the farmers market. This Summer Succotash recipe will be your new favorite side dish. It's the perfect light addition to a rich barbecue plate. It's also portable, so it makes a great picnic dish.

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Serves 4 servings

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Ingredients

2 quarts water 3 medium ripe tomatoes (or 2 cups cherry tomatoes, halved 4 ears fresh sweet corn, husks removed 1 lb. shelled baby lima beans 1/4 cup olive oil 1/4 cup lemon juice 1 tsp. Dijon mustard

1 Tbsp. Cherry Creek Seafood Seasoning

3/4 tsp. Garlic Salt

Salt & pepper, to season 1 small bunch basil, chopped

Salt & Pepper Tableside Seasoning

Directions

Bring water to a boil in a large pot. Gently slice a small X shape at the bottom of each tomato. Drop tomatoes in boiling water for 30 seconds then remove with a slotted spoon to a colander and run under cold water to stop cooking; set aside. Keep the water boiling and add corn. Cook corn for 2 min. then remove with tongs to a colander and run under cold water to stop cooking; set aside. Add lima beans to boiling water and cook until tender, about 15 min. Meanwhile, peel, seed, and dice tomatoes; start peeling from the X and skin should come off easily. Cut corn kernels off of the cobs. Add tomatoes, corn, and lima beans to a large bowl. In a small bowl, whisk oil, lemon juice, Dijon, garlic salt, and Cherry Creek seasoning. Fold dressing into veggies. Add salt & pepper to taste. Fold in basil just before serving.