Have you heard the term succotash and not known what it meant? (And I’m not talking the version used as a mild curse when Sylvester the cat gets outsmarted by his little friend.)
Well, I did some digging for you, so you won’t find yourself staring at menus in confusion any longer.
A succotash is a Depression Era dish made from a base of lima beans and corn. Other veggies, such as tomatoes and/or peppers, can be added, and sometimes variations are made on the bean (for example using kidney beans and corn), but the concept is always the same.
Now, when making this succotash, I missed the part that traditional succotash is always cooked. Onions are supposed to be sauteed in oil and the remaining ingredients are set to simmer in their own juices until tender. But I just threw everything in to one big bean salad.
Well, lets just say some culinary oversights end up working out.
I bet this dish would be good warm. I’ll have to give it another try to find out. But cold, this bean-salad style succotash brought all the calm and cool flavors of a Mediterranean summer.
Oregano and garlic are the main players in the flavor profile here, followed by the olives, tomatoes, and corn. The limas give their nice mild flavor, but play more into the texture of the dish as a whole. The fennel and cinnamon may seem a bit odd, but if you keep them on the light end they are barely noticeable in the finished product. Just enough to join with the corn to give the dish a touch of garden sweetness.
If you happen to have some Tuscan herb infused olive oil in your pantry, I would highly recommend adding it in. While it is not necessary for a tasty dish, it does have the ability to really enhance the flavors.
I’m sending this recipe over to Meal Planning Magic’s Eating the Alphabet Challenge. This month, we are featuring fruit, veggies, grains, and beans starting with K and L. Be sure to check out the other K and L dishes below.
- 2 c lima beans (either cooked from dry or thawed from frozen)
- 1 (14oz) can diced tomatoes, drained well
- ½ medium onion, diced (approx 1 c)
- ½ c sweet corn
- ½ c black olives, sliced (approx 12 olives)
- 2 cloves of garlic, minced
- 1 tsp oregano
- ¼ tsp black pepper
- ⅛ tsp fennel, ground
- Pinch of cinnamon
- 2 tsp Tuscan herb olive oil (optional)
- Mix all ingredients together in a large bowl.
- Refrigerate for a minimum of 1 hour to let the flavors meld before serving.
- Serve cold or room temperature.