Succotash: A Tasty Dish with a Side of History and Health!
Hey foodies! Ever heard of a quirky-sounding dish named “succotash”? Most of you probably have, but do you know what it is?
History of Succotash
Succotash, a name derived from the Native American word “msíckquatash”, means “boiled corn kernels”. This dish has deep roots in the history of the United States, dating back to the original landowners who first inhabited our entire country. The traditional recipe made famous on the East Coast and served at Thanksgiving is a hearty mix of lima beans, squash and corn, often with some delicious additions like peppers, tomatoes, or onions.
Why were the Native Americans growing Corn and Beans and Squash together?
Corn, beans, and squash have a unique symbiotic relationship in a Native American garden. Corn offers a structure for the beans to climb. The beans, in turn, help to replenish the soil with nutrients. The leaves of squash are large and provide living mulch that conserves water and provides weed control. The squash also grows quickly.
Solid health credentials of Succotash
Corn is a great source of fiber, which we all know is good for us. Meanwhile, lima beans (sometimes underrated in the legume world) pack a protein punch, ensuring that vegetarians and meat-eaters alike get a filling, balanced meal. We use a mix of beans in our recipe. Black beans, cannellini beans and even pinto beans. And, when you throw in colorful veggies, like peppers, onions and squash, you’re not just adding flavor but also a range of vitamins and minerals. So, if you’re looking for a dish that’s both hearty and heart-healthy, succotash should definitely be on your radar.
Succotash is more than just a fun word to say. It’s a blend of history, culture, and health benefits that’s super easy to whip up. It’s a side dish with a story to tell!
Why make it a salad?
Well, why not? It provides a wonderful crunch to the creamy beans and sweet corn. We chose romaine lettuce because is crunchy and juicy. The dressing we chose is light and matches the flavor of the corn, squash and beans.
This salad is a great addition to any party. It's doubles easily to feed a crowd as a side dish.
8 generous servings
Optional ingredients include diced tomatoes and jalepeño.
- 2 heads baby romaine, chopped into bite-sized chunks
- 1-2 cans of beans (cannellini, pinto, black beans, and/or lima beans)
- 1 onion, sliced very thin
- 8 baby sweet peppers, sliced very thin
- 1 cloves garlic, minced
- 2 cups corn, grilled preferred but frozen also works
- 2 cups grilled zucchini or other squash
- 1 tsp Steakhouse seasoning
- Olive oil for cooking
- 3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp white balsamic vinegar
- 1 Tbsp Dijon mustard
- 1/2 tsp Steakhouse seasoning
- Sauté the onions and peppers in olive oil until translucent, about 10 minutes.
- Add the garlic and cook 3 minutes more.
- Remove from the heat.
- Drain the beans and rinse well.
- Sliced the cooked zucchini into bite-sized pieces.
- Make the dressing in the bowl you will be serving in.
- Whisk together all the dressing ingredients.
- Add the onions and peppers and stir in the dressing.
- Add the romaine and toss to combine.
- Add the remaining ingredients and toss to combine.
- Serve immediately.