- 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.
For more inspiration, check out these tasty ideas:
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
- 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-qt. 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 green onions, keeping green and white parts separate. In a large skillet cook white onion parts, 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.
- 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): 523 calories, 110 g carbohydrates, 24 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 459 mg sodium, 19 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
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