Categories: Recipes
      Date: Jun 19, 2015
     Title: Seasonal Succotash

Serves 6

Serving size: 2/3 cup



3 cups green beans, trimmed & cut

¾ teaspoon salt

2 cups corn kernels (can use frozen)

2 tablespoon olive oil

1 tablespoon butter

2 small fall squash, cut into ½ inch pieces

¼ teaspoon black pepper

2 green onion, finely chopped



  1. Place beans in a large saucepan, add enough water to cover.  Add ½ teaspoon salt and bring to a boil.  Cover, reduce to simmer and cook until beans are tender, about 20-30 minutes.
  2. When the beans are done, drain liquid, but keep for later.
  3. Heat oil and butter in a large skillet over medium heat.  Add the corn and stir well.  Add squash, beans, 2 tablespoon bean cooking liquid—stir occasionally until corn and squash are tender, about 8-12 minutes.  Add more bean cooking liquid if necessary.
  4. Season with remaining ¼ teaspoon salt and pepper.  Serve hot over brown rice.


Adapted from


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
134 3.2 18 1.8 3.5 7 39 298 1.2 0 55.5