This succotash salad is just another tasty way to enjoy a load of all that good fresh summer produce I can’t get enough of!
Growing up in rural northern California, we were just as big on roadside farm stands as we were markets and grocery stores. The fruit isn’t always picture perfect, but the flavors are better than you could imagine.
Summer corn, tomatoes (for canning later this summer too), and green beans were on constant rotation at the dinner table, no matter what our main dish was.
Make sure you’re storing your tomatoes properly so they last longer!
We went to our first BBQ of the summer this weekend and it felt like the unofficial arrival of summer. The record breaking temperatures these last few days were also helpful in letting us know summer had arrived.
One of my favorite things about summer is all the fresh produce that brings back so many happy memories.
Summer Succotash Salad
This summer succotash salad is my California take on a dish more well known in New England and the South. The flavors are all readily available throughout the summer and this salad will continue to get more delicious as we get further into the peak season of these fruits and vegetables.
If you can’t find avocados (or you guessed wrong on their ripeness day), you can totally skip them. And while I had these mini tomatoes, roma tomatoes, or better yet heirloom tomatoes, would be ideal.
Summer Drink Recipes
Summer produce offers tons of tasty sipping options. For non-alcoholic beverages, try this fresh peach lemonade, cucumber lemonade (and this coconut and cucumber juice while you’re at it), and healthy iced tea ideas, including this lavender iced tea!
For some adult sips, the summer sangria route will never disappoint… Our favorites include plum sangria, cantaloupe sangria, strawberry sangria, nectarine sparkling rose sangria, cherry sangria, and watermelon sangria!
- 2 teaspoons olive oil
- 1 Cup chopped green beans
- kernels of 2 ears corn raw
- 1 Cup finely chopped cucumber
- ½ avocado cubed
- 1 Cup quartered cherry tomatoes
- ¼ Cup chopped cilantro
- 1½ Tablespoons rice vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- Heat olive oil over medium high heat. Add green beans and corn kernels. Saute 5-7 minutes until slightly tender.
- Meanwhile combine cucumber, avocado, and cherry tomatoes in large bowl. Add sauteed green beans and corn. Stir in cilantro, vinegar, salt, and pepper thoroughly.
- Refrigerate at least 1-2 hours before serving.