Spring succotash is a delightful and colorful dish that celebrates the fresh flavors of the season. Combining tender vegetables with a light and tangy dressing, this succotash is perfect as a side dish or a light main course. Enjoy the blend of textures and tastes in every bite.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup (150 grams) fresh or frozen lima beans
- 1 cup (150 grams) fresh or frozen corn kernels
- 1 cup (150 grams) diced zucchini
- 1 cup (150 grams) cherry tomatoes, halved
- 1/2 cup (75 grams) diced red bell pepper
- 1/2 cup (75 grams) fresh or frozen peas
- 1/4 cup (10 grams) fresh parsley, chopped
- 2 tablespoons (30 ml) lemon juice
- Salt and pepper to taste
Instructions:
- Sauté the Aromatics:
- In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Cook the Vegetables:
- Add the lima beans and cook for 2-3 minutes. Then add the corn, zucchini, red bell pepper, and peas. Cook for 5-7 minutes, stirring occasionally, until all the vegetables are tender but still crisp.
- Add the Tomatoes:
- Stir in the cherry tomatoes and cook for another 2 minutes until they are slightly softened.
- Season and Dress:
- Remove the skillet from the heat. Add the lemon juice and chopped parsley. Season with salt and pepper to taste, and toss everything together until well combined.
- Serve:
- Transfer the succotash to a serving dish. Serve warm or at room temperature, and enjoy the fresh, vibrant flavors of spring.
Serving Suggestions:
- Pair with grilled chicken or fish for a complete meal.
- Serve over a bed of quinoa or rice for a vegetarian main dish.
- Top with crumbled feta or goat cheese for extra flavor.
Cooking Tips:
- Use Fresh Vegetables: Fresh vegetables work best for this recipe, but frozen can be used if fresh are not available.
- Don’t Overcook: Keep the vegetables tender-crisp to maintain their vibrant color and texture.
- Customize: Feel free to add other spring vegetables like asparagus or snap peas.
Nutritional Benefits:
- Lima Beans: High in protein and fiber.
- Corn: Provides essential vitamins and antioxidants.
- Zucchini: Low in calories and high in vitamins C and A.
Dietary Information:
- Vegetarian and Vegan: Suitable for both vegetarians and vegans.
- Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave before serving.
Why You’ll Love This Recipe:
- Fresh and Flavorful: Highlights the best of spring vegetables with a bright, tangy dressing.
- Versatile: Works as a side dish or a light main course.
- Quick and Easy: Ready in under 30 minutes with minimal prep.
Conclusion:
Spring succotash is a vibrant, fresh dish that brings together the best of the season’s produce. With its combination of tender-crisp vegetables and a light lemon dressing, this succotash is a delicious way to enjoy a variety of flavors and textures. Perfect for any meal, it’s a versatile dish that’s sure to become a favorite. Enjoy the bounty of spring with this delightful veggie medley!