This summer succotash is bursting with the season’s freshest ingredients from sweet corn to ripe grape tomatoes that are tossed with buttery Cannellini beans. It is a refreshing dish perfect alongside any dish!
Russel Baker remarked that “Summer has the power to make us suffer and like it.” Her in July-stricken New York, I have found myself searching for the truth in the latter half of the statement.
While ‘lazy days’ abound, they are punctuated by the same layers of ‘busy-ness’ as the rest of year. As a result, I have more or less found myself going through humidity-drenched motions of the day to day life – waiting for my next opportunity to take a snooze in the shade of my porch, with a cool fresh iced lemonade in hand.
However, yesterday evening I was reminded, quite succinctly, of why I love the summer. After some hours in the kitchen, I put together a summer table of thinly sliced grilled prime rib, served with a fresh corn, grape tomato, Cannellini beans and fresh parsley succotash. That was preceded by a platter of sliced crusty bread, and cheese platter, brie, gorgonzola, and salami. What really completed the meal, however, was the fresh mango slushie I made to go alongside it.
You see, something like ‘succotash’ just doesn’t quite hold up much later in the year, or sipping a mango slushie is not quite as enticing once the days turn frigid. However, these were delicious additions which brought summer to an otherwise year-round friendly table.
10 minPrep Time
10 minTotal Time
- 4-5 ears of cooked corn, shaved from cobb
- 1 shallot, chopped
- 1/2 cup fresh Italian Parsley
- 1 pint of grape tomatoes, halved
- 15 oz can cannellini beans, drained
- Juice of 1 lemon
- 1 teaspoon sugar
- Salt and Pepper to taste
- Combine all of the above ingredients in a bowl, toss and refrigerate before serving.
Enjoy with Love!