Seattle Succotash

Seattle Succotash

This Seattle Succotash recipe is my re-creation of a dish from RoRo BBQ & Grill of the same name served as one of their sides. The dish, at its core, is a corn, bell pepper, black bean salad with a straightforward red wine vinaigrette dressing. The addition of sweet cherry tomato, punchy cilantro, and sharp red onion, and nutty edamame make this dish an outstanding side for any time of grill or barbeque dinner. It is one of my go-to sides for smoked ribs or for a grill-out potluck as it is super easy to make!

Servings: 6 or more as a side

Time: 30 minutes

Ingredients:

• 1 Tbsp red wine vinegar
• 1 Tbsp lime juice
• 2 Tbsp olive oil
• ½ tsp garlic powder
• salt & pepper to tase
• 1 cup edamame (frozen)
• 2 cups corn kernels (frozen)
• 1 can black beans, drained and rinsed
• ⅔ cup red onion, diced
• ⅔ cup cilantro, chopped
• 1 red bell pepper, diced
• ½ cup cherry tomatoes, quartered
• ½ jalapeno, seeded and minced

Directions:

1. Make dressing by whisking together vinegar, lime juice, oil, garlic powder, and salt and pepper to taste. Set aside.
2. Cook edamame and corn as specified on their respective packages and allow to cool.
3. Drain and rinse black beans.
4. Dice bell pepper and red onion, quarter cherry tomatoes, chop cilantro, and seed and mince jalapeno.
5. Add all prepared ingredients to a large bowl, mix gently to combined, then add dressing and toss to combine.

All the ingredients prepped and ready for the bowl!

Everything except the dressing, lightly tossed to mix.

Notes:

• Dressing should be added at least 30 minutes before serving and up to a few hours ahead of time. If dressing well in advance of serving, refrigerate after dressing then remove from fridge about 30 minutes before serving so the dish can warm up a touch. Toss again immediately prior to serving to redistribute any dressing that pools in the bottom of the bowl.
• Add jalapeno to taste to achieve desired level of spice.