Succotash with Lima Beans

Succotash is a dish from the Native American culture that uses whole corn kernels and lima beans. Traditionally, it was a cooked meal that sometimes included wild game meat. These days, succotash often includes bell peppers, carrots or tomatoes. It-s usually cooked, but can also be used as a light salad. Different regions put different spins on this meal, with some adding butter, cream or hot sauce.

Basic Succotash Recipe
Ingredients You Will Need:
2 tablespoons butter
2 cups cooked whole kernel corn (canned or fresh)
1 cup cooked lima beans (canned or fresh)
½ teaspoon salt
½ teaspoon ground black pepper

Melt the butter in a large skillet over medium heat. Add the lima beans and corn to the skillet, and sauté until both vegetables are warm. This takes about five minutes. Sprinkle mixture with salt and pepper. Mix well. Remove skillet from stove, and serve.

Summer Succotash Salad Recipe
Ingredients You Will Need:
2 tablespoons butter
1 teaspoon fresh, minced parsley
½ teaspoon minced garlic
2 cups cooked whole kernel corn (canned or fresh)
2 cups cooked lima beans (canned or fresh)
3 tablespoons rice vinegar
3 tablespoons apple juice
2 teaspoons white sugar
1 teaspoon lemon juice
1 teaspoon ground black pepper
½ teaspoon fresh, minced thyme
½ teaspoon salt
½ cup chopped red onion
½ cup chopped cherry tomatoes
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
¼ cup diced carrot

Melt butter in a large skillet over medium heat. When butter is hot, add parsley, garlic, corn and lima beans to the skillet. Saute the mixture until the vegetables are completely heated. This takes about five minutes. Remove skillet from stove.

Whisk together vinegar, apple juice, sugar, lemon juice, pepper, thyme and salt in a small bowl while the saucepan mixture cools down. Mix well. Pour mixture over vegetables in saucepan. Add onions, tomatoes, red peppers, green peppers and carrots to the saucepan. Gently stir everything together, mixing well. Let mixture cool off for five minutes.

Cover saucepan with lid, or transfer mixture to a lidded bowl. Place mixture in the refrigerator, and let marinate for at least three hours.

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