- Prep-time: / Ready In:
- Makes 4 bowls
- Serving size: 1 bowl
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Succotash is a classic American side dish with Native American roots, featuring corn, lima beans, and tomatoes. This heartier version is served over noodles and chilled, making for an excellent main meal to dig into on a warm night. You can also enjoy it warm, any time of year. Ground cumin, smoked paprika, and garlic give the veggies a smoky flavor, which makes you want to gobble them right up. Tender pattypan squash adds extra veggie goodness. If you don’t have pattypan squash, you can use any summer squash, such as yellow squash or zucchini. Fresh corn is excellent if you have it, but frozen corn also works.
Tips
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you'll add approximately 29 calories, 3 g total fat, and 1 g saturated fat per serving.
For more inspiration, check out these tasty ideas:
- Grilled Corn Succotash
- Summer Squash Soup with White Beans and Kale
- Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash
- Spicy Corn and Tomato Salad
Ingredients
- 12 oz. dry whole grain linguine or fettuccine
- 6 green and/or yellow pattypan squash, trimmed and halved (8 oz. total)
- 3 ears fresh sweet corn, husked (or 2 cups frozen corn)
- 4 scallions
- 1 tablespoon extra virgin olive oil (optional, learn more)
- 2 cups frozen baby lima beans, thawed
- 1 small red bell pepper, chopped
- 6 cloves garlic, minced
- ¼ cup apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 cup grape or cherry tomatoes, halved
- 4 lime wedges
Instructions
- In a 6- to 8-quart heavy pot cook noodles in lightly salted water according to package directions, adding squash the last 3 to 4 minutes of cooking. Reserve ½ cup of the cooking water, then drain noodles and squash in a large colander; rinse with cold water to cool quickly. Drain again. Transfer to a large bowl; toss with 2 to 3 tablespoons of the reserved cooking water so the mixture stays loose. Cover and chill until ready to serve or up to 3 days. Set remaining cooking water aside.
- Meanwhile, for succotash, cut kernels from corn cobs. Thinly slice scallions onions, keeping green and white parts separate. For oil-free: In a large skillet cook white parts of scallions, lima beans, and bell pepper over medium 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large skillet heat oil over medium, then add white onion parts, lima beans, and bell pepper and cook 3 minutes, stirring occasionally.)
- Add corn and garlic; cook and stir 2 minutes. Add ¼ cup of the reserved cooking water and the next five ingredients (through cumin). Cook and stir 1 minute. Remove from heat. Transfer to a medium bowl; stir in tomatoes. Cover and chill at least 1 hour or up to 3 days.
- Divide noodles and squash among 4 large shallow bowls. Add succotash to bowls. Top with scallion parts. Serve with lime wedges.
Per serving (1 bowl): 485 calories, 102 g carbohydrates, 24 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 652 mg sodium, 16 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
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