3

Summer Succotash

Total Time
50 min
Prep
30 min
Cook
20 min
Serves
8
Difficulty
Easy
Ingredients

extra virgin olive oil

2 Tbsp

roasted salted shelled peanuts

cup(s)

uncooked red onion(s)

2 medium, chopped

garlic clove(s)

1 large clove(s), minced

uncooked sweet yellow corn

2½ cup(s), fresh kernels

frozen baby lima beans

2½ cup(s), defrosted or fresh lima beans (fresh preferred)

fresh tomato(es)

2 medium, chopped

poblano chile

1 medium, seeded and chopped

unsalted butter

2 Tbsp

fresh lime juice

2 Tbsp

basil

3 Tbsp, fresh, thinly sliced

fresh parsley

2 Tbsp, chopped

cilantro

2 Tbsp, fresh, chopped

kosher salt

1 pinch, or to taste

black pepper

1 pinch, or to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the peanuts, onions, and garlic and cook until the onions are translucent, about 5 minutes.
  2. Add the corn, lima beans, tomatoes, poblano, and butter to the skillet and simmer until the corn and lima beans are tender, about 15 minutes.
  3. Add the lime juice and herbs and season to taste with salt and pepper. Serve warm or at room temperature.
  4. Serving size: 3/4 cup
Notes
SUMMER SUCCOTASH is excerpted from MARCUS OFF DUTY © 2014 by Marcus Samuelsson. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. Edited by Weight Watchers. All rights reserved.

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