Description
Cucumbers, heirloom tomatoes, corn, avocado, basil, and cannellini beans are tossed with smoky hatch chili peppers for an updated take on succotash. This vegan and gluten free side dish is perfect for summer picnics and potlucks.
Ingredients
- 3 ears of corn, kernels removed
- 1 cucumber, seeds removed and diced
- 3 small heirloom tomatoes, sliced
- 1 can of cannellini beans, drained & rinsed (about 2 cups cooked)
- 1 cup of fresh basil, roughly chopped
- 1 large avocado, diced
- 1 or 2 roasted hatch chiles, seeds removed & minced **
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1/2 tsp smoked paprika
- sea salt to taste (roughly 1 tsp)
Instructions
In a large bowl, gently toss together the corn, cucumber, tomatoes, beans, basil, and avocado. In a separate small bowl, whisk together the chile, lemon juice, vinegar, oil, maple syrup, paprika, and salt. Drizzle over the succotash then toss to combine. Taste and then adjust the seasoning if necessary. Makes roughly 8 side servings.
**to roast the chiles, clean them well then place them on a sheet tray under the broiler. Keep your eye on them and rotate them as needed so most of the skin becomes blistered and blackened. Once this process is finished, put the chiles in a bowl and immediately cover it with plastic wrap. After 15-20 minutes, remove the plastic wrap. Gently remove the blackened skin from the flesh of the chiles along with the seeds and discard. Use the chiles as directed in the recipe above.
Notes
- If you like spicy, go with two chiles, if you want more of a medium heat, go with one chile. And, if you are a bit sensitive to heat, omit the chiles and up the smoked paprika to 1 tsp total.
- If you aren’t serving it right away, leave out the avocado. Add just before serving.
- Recipe adapted from Will Frolic for Food.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: side