Mediterranean Succotash Food

MEDITERRANEAN SUCCOTASH

Mediterranean Succotash image

Make and share this Mediterranean Succotash recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

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)
1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
2 cups frozen corn kernels
1 (16 ounce) can butter beans, drained
salt and pepper
handful flat-leaf parsley, chopped

Steps:

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.

Nutrition Facts : Calories 311.9, Fat 8.2, SaturatedFat 1.2, Sodium 313.9, Carbohydrate 53.8, Fiber 10.2, Sugar 4.5, Protein 12.7

SUMMER SUCCOTASH

Summer Succotash image

Provided by Geoffrey Zakarian

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

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