Well Dined

19Aug/130

Summer Succotash

Well Dined | Summer Succotash

This stunning dish comes to you from my weekly vegetarian lunches with Melissa from Smells Like Brownies.  Consisting of just vegetables with a little feta, this is about as healthy as you can get!  It's also super filling and surprisingly delicious.  I say surprisingly because let's be honest, most people don't go around graving a pile of veggies.  But this is so good that even my veggie hating husband liked it!  Served warm with a variety of textures and flavors, vibrant basil, and salty cheese - it really leaves you feeling satisfied.

Well Dined | Summer Succotash

Great on it's own as a lunch, served as a side to chicken or steak (which is what I did with leftovers), or even stuffed into a pita pocket - this is a super healthy AND yummy Summer dish.  It can also become vegan quite easily.  So how about it?  Let's get some veggies into our lives!

Succotash Salad
adapted from The Kitchn
Serves 6

2 tbsp unsalted butter
1 lg sweet onion, chopped (about 1 cup)
1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente *we used frozen edamame, microwaved for speed*
kernels from 6 ears of corn (about 5 cups)
1 pint cherry or grape tomatoes, halved
1 tbsp freshly squeezed lemon juice
1/4 cup feta cheese, crumbled
1/4 cup basil, sliced in chiffonade
flaky sea salt and freshly ground black pepper, to taste *with simple dishes, high quality salt stand out*

In a medium saucepan, melt the butter.  Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes.  Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve warm or cool with the feta, basil and black pepper sprinkled on top.

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