Living in Florida, most of the year can be considered the “summer season.” Being so, it’s so important to have recipes that can include fresh produce that is so bountiful throughout the year. With Memorial Day this past weekend, I wanted something fresh, bright and colorful to bring to the table. Summer succotash seemed like the perfect thing.
- 3 cups corn kernels (cooked fresh, or canned)
- 2 cups of grape tomatoes
- 2 cups chick peas
- 1.5 cups edamame (deshelled)
- 1 avocado, cut into bit size pieces
- 1/4 cup minced red onion
- 10 basil leaves, finely chopped
- 1/3 cup olive oil
- 3 TBSP red wine vinegar
- 2 tsp honey
Chop up all of your veggies into bite size pieces and mix together in a bowl.
In a separate small bowl, mix together the olive oil, red wine vinegar, honey, and pepper. Whisk it together until it has combined well. Then pour over the veggies and stir lightly to toss it all together.
Easy, fresh, simple, and delicious.
I love this recipe because you can add in any of your favorite vegetables. This original recipe called for Lima beans and green beans, but I already had chick peas and edamame at home, so decided to throw those in instead. Want more avocado? Then add more avocado. Want it sweeter? Switch out the red wine vinegar for balsamic. This recipe is really a make it your own.
Until next time!