It feels like forever since we last spoke. Actually, it feels like forever since I posted a recipe because I was doing some relaxing on the beach last week. I won’t lie – it was awesome! Something about the ocean air and sunshine that just brings out the best of everyone, don’t you think. I also had a chance to catch up on some much needed plant-based diet reading and research. After all my reading, I am totally inspired to get back in the kitchen and try some of the delicious looking recipes that I ran across. I’ll be sharing some of those recipes plus some exciting cookbook giveaways in the next few weeks. Please check back and maybe you will be the lucky winner!
Today’s recipe is actually a recipe that I tried prior to my vacation but I absolutely loved it and thought you might be interested in trying it for the upcoming Father’s Day Weekend. I adapted this Grilled Southern Succotash from one of my favorite cooking shows, Southern at Heart. I just think the star of the show, Damaris Phillips, is absolutely precious. She is certainly all southern and so is her food! Being that her food is SO southern, I certainly can’t eat a lot of her recipes but there are a few I have been able to adapt and she also uses LOTS of fresh ingredients which makes the recipes easier to work with.
This dressing is to die for!
After hubby’s review, I definitely think this will be a crowd-pleaser for any of the upcoming cookouts you may have on your agenda. It’s a great side dish for the meat eaters in your life but I actually served it as the main meal, which also worked beautifully. The lima beans provide plenty of protein and fiber to serve as an entrée. Another great thing to note about lima beans, they are a protein source that is virtually fat-free! I don’t know about you but I’d much rather eat my protein minus the fat. In addition, lima beans are heart healthy, loaded with iron and they help stabilize blood sugar. Bring on the limas please!
Did I also mention how EASY this recipe is to prepare! Notice the name of the recipe is Grilled Southern Succotash. Well, there’s only one problem with that name – I don’t grill! What’s a cook to do in this case? Let me tell you, I have discovered a brand new favorite friend in the kitchen. I recently purchased a Calphalon Aluminum Non-stick Square Grill Pan and just love it! So far, I have grilled peppers, corn on the cob and even peaches. The pan works beautifully – my veggies and peaches even had the grill marks on them. I was so impressed! It looked like they were really cooked on the grill but it was so much easier. So, don’t be scared off from this recipe by the grilled veggies. I think you could also cook the veggies in the oven and this dish would be just as delicious! Here’s to “fake” grilling in the summer! Enjoy!
Grilled Southern Succotash
Ingredients
- 2 ears corn husked
- 1 medium red bell pepper
- 1 jalapeno
- ⅔ cup extra-virgin olive oil
- 1 cup frozen lima beans thawed
- ⅔ cup fresh lemon juice
- ¼ bunch basil chopped
- Sea Salt and black pepper to taste
Instructions
- Cook Luma beans according to package instructions.
- Drizzle the corn, red pepper and jalapeno with olive oil and sprinkle with salt. Grill on all sides, 3-5 minutes per side. Set aside to cool.
- Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and dice the jalapeno.
- Cut the kernels from the ears of corn.
- Place lemon juice, olive oil, basil and salt in a food processor. With the motor running, drizzle in the olive oil.
- In a large bowl, combine the dressing with the lima beans, corn and red peppers. Add the chopped jalapenos slowly, until desired level of spiciness is reached. Season again with sea salt and pepper as needed.
- Chill in the refrigerator 1 to 2 hours.
- Serve and enjoy!
