Black Bean Succotash

I hope everyone had a lovely weekend and holiday. Back to the grind yesterday for me. I never got around to posting what I made for my family’s potluck style Easter meal so I thought I would post that today! I made more than just this, because I helped my sister cook all morning on Sunday, but the dish I actually brought from home was a new version of Summer Succotash.

It’s become one of my go-to dishes because it’s so colorful, tasty, healthy, and everyone loves it. It’s  a great summer/spring for outdoor picnics as well because it doesn’t include any products that go bad with the heat like you typical macaroni and potato salads that contain mayo.

The recipe is inspired by Racheal Ray’s Summerish-Succotash, but with some changes so I renamed it:

Black Bean Succotash

• 1 bag (16oz) sweet frozen corn kernels, defrosted
• 1 can butter beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 large red bell pepper, chopped
• 1/2 large red onion, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped parsley leaves, a handful
• 1 tablespoon olive oil
• Sea Salt and Fresh ground pepper

Combine veggies and dress with vinegar and oil, salt and pepper. Best served cold or at room temp. Store in the fridge. (How easy is that that??)

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