A hearty vegetable salad chock-full of corn, cherry tomatoes, Lima beans, bacon and other goodies. A delicious way to eat your fill of veggies. Because of the relatively inexpensive and more readily available ingredients, this simple mixed vegetable dish became popular during the Great Depression in the United States. A Southern staple, this medley of corn with lima beans and other vegetables makes an incredibly satisfying side dish.
The freshness of the ingredients make all the difference. Succotash with frozen vegetables it just isn’t the same. Using fresh picked from the garden or farmers market veggies gives the best flavor. There are many variations and the most common two ingredients are corn and Lima beans. I used vegetables I had on hand in this recipe and it tastes really good. A traditional succotash has bacon, but for pure vegetarian version, butter can be used instead of bacon for sautéing the vegetables and smoked paprika to give it a rich flavor.
A cast iron skillet is the recommended cooking vessel. You can use a large sauté pan or skillet if you don’t have one. Serve this hearty dish as an entree, or alongside comfort food like pork chops, lamb chops or schnitzel.
Preparation time: 10 min
Cooking time: 10 min
Total Time: 20 min
6 slices of bacon, cut into 1 inch pieces
4 ear corns, shucked and kernels cut off the cob, about 4 cups
1 medium yellow onion, chopped
3 cloves garlic, minced
1 small green zucchini, diced
1 small yellow zucchini, diced
2 cups Lima beans or Edemame
250 grams red cherry tomatoes, halved
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar or sherry vinegar
1/2 cup fresh basil, torn
Place a large cast iron pan or skillet over medium heat. Add the bacon and cook until the fat has rendered and the bacon has crisped. Remove bacon, and drain on paper towels, reserving 3 tablespoon drippings in the skillet.
Add onions and garlic to the pan and sauté until translucent. Add the zucchini, corn and lima beans, and cook until the vegetables start to soften, about 3 minutes. Add the tomatoes and cook for 1 more minute. The tomatoes should be crisp. Season to taste with salt and pepper.
Turn off the heat and add the vinegar, torn basil leaves and mix gently. Crush the bacon bits, sprinkle on the salad and serve.