Succatash is a Native American dish made with corn and shell beans. There are regional variations, and the succotash may be served as a stew or salad; warm or cold; and with many added ingredients, including tomatoes, bell peppers, and even meat. This colorful side dish can be served immediately, or cover and chill up to 3 days.
1 cup fresh butter beans
2 cups fresh corn kernels (3 large ears)
3 tablespoons canola oil, divided
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.
Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.
Whisk together lemon juice, next 4 ingredients, and remaining 2 Tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days.
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