Sylvestor Would Be Proud

Summer is the perfect time to experiment with no-cook dishes. Last year, I made this recipe, and it is just so refreshing. Traditionally, Succotash is an American dish consisting of corn and lima beans {it actually became notorious during the Great Depression because the ingredients are so cheap}. I wouldn’t mind eating the standard version, but let’s spruce it up just a tad and get some excitement going on this otherwise monotonous salad; a twist on the classic Succotash.

What you’ll need:

1 – 15 oz Can of Black Beans, drained

2 Cups of Grape Tomatoes, halved

1/2 Cup of Onions, diced

1 Cup of Red Bell Peppers, diced

2 Cups of Frozen Corn, thawed {I find canned corn just plain gross}

2 Cups of Edamame

3 TBSP of Balsamic Vinegar

1/2 TBSP of Olive Oil

1 TSP Salt

1 TSP Black Pepper

1/2 TSP of Chili Powder

1/2 TSP of Cumin

Toss everything in a bowl, stir well and savor this colorful concoction!


*Statistics are approximate and can be calculated on

 10 Servings
Amount Per Serving
  Calories 139.4
  Total Fat 2.4 g
  Saturated Fat 0.2 g
  Polyunsaturated Fat 0.4 g
  Monounsaturated Fat 0.6 g
  Cholesterol 0.0 mg
  Sodium 269.2 mg
  Potassium 280.0 mg
  Total Carbohydrate 22.0 g
  Dietary Fiber 5.5 g
  Sugars 1.8 g
  Protein 9.0 g
  Vitamin A 23.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 4.9 %
  Vitamin C 51.8 %
  Vitamin D 0.0 %
  Vitamin E 1.1 %
  Calcium 4.9 %
  Copper 6.2 %
  Folate 20.6 %
  Iron 10.4 %
  Magnesium 11.1 %
  Manganese 14.3 %
  Niacin 4.2 %
  Pantothenic Acid     3.6 %
  Phosphorus     9.4 %
  Riboflavin 3.0 %
  Selenium 1.2 %
  Thiamin 12.0 %
  Zinc 4.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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