Succotash Salsa Recipe
Succotash is a favorite dish in the South, a savory combination of lima beans, corn kernels, onions, and sometimes red or green sweet peppers. Legend claims that the name succotash is of Indian origin, meaning “boiled kernels of corn.” That seems to fit, and, along with sweet corn, we like to add other fresh produce the South offers up during the summer months. Variations on basic succotash can include okra, tomatoes, and even a touch of fried bacon. Whenever fresh summer vegetables are in season, a form of succotash can be found at almost any picnic or luncheon, as a side dish or an appetizer. During the hottest days of the summer, a nice succotash is hearty enough for a main course. But you don’t have to wait until warm weather for the fresh flavors of succotash. This recipe turns the favorite summer side into a fun party dip, ideal for Super Bowl parties. You can recreate the fresh taste of summer in an appetizer by using canned vegetables. If you have frozen, that will work nicely, as well. Simply dice some sweet grape tomatoes, chop an onion, add beans, corn, some herbs and seasonings, and you have a great party dip. Make this a couple of hours ahead and chill in the refrigerator so that all the flavors have time to combine. Leftover Succotash Salsa tastes great spooned over grilled chicken or fish, or stirred into hot pasta.
- 1 pint grape tomatoes, diced
- 1 (15.25-oz.) can baby lima beans, drained
- 1 (15.25-oz.) can whole-kernel yellow corn, drained
- 1/2 cup finely chopped sweet onion
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- Scoop-style corn chips
How to Make
Stir together 1 pt. grape tomatoes, diced; 1 (15.25-oz.) can baby lima beans, drained; 1 (15.25-oz.) can whole-kernel yellow corn, drained; 1/2 cup finely chopped sweet onion; 1/4 cup extra-virgin olive oil; 3 Tbsp. chopped fresh flat-leaf parsley; 3 Tbsp. white wine vinegar; 1 tsp. kosher salt; and 3/4 tsp. black pepper in a medium bowl. Serve with scoop-style corn chips.