This Summer Succotash is a vibrant combination of so many beautiful and delicious vegetables – zucchini, squash, tomatoes, green beans, edamame, corn onions and garlic. It’s a beautiful side dish that is easy to prepare and bursting with flavor.

I absolutely love simple side dishes like this one that are amazing with almost no additional seasonings. This Summer Succotash is a vibrant combination of so many beautiful and delicious vegetables that are available everywhere this time of year. The veggies are so crisp and fresh, this succotash is almost like a salad. It cooks so fast, it probably takes longer to prep all the veggies than to actually cook it. You can do almost all the prep work in advance, so it will be come together in a flash during the hectic dinner hour.

It’s like a beautiful rainbow with all the pretty pops of color. You can serve this as a side dish or on top of rice for a light dinner or lunch. I love to serve this along with grilled or roasted fish or chicken. It’s healthy, gorgeous and has a ton of flavor from all the varieties of veggies.

Ingredients:

1/2 lb green beans, chopped in 2-3 pieces

1 Tablespoon olive oil

1 onion, chopped

2 small zucchini, halved and sliced

2 small yellow squash, halved and sliced

2 ears of corn, corn cut off the cob

1 cup shelled edamame, fresh or frozen

1 pint cherry or grape tomatoes, sliced in half (you can use 1-2 chopped regular tomatoes instead)

2-4 garlic cloves, minced

1 Tablespoon lemon or lime juice

1 Tablespoon fresh parsley, chopped

Instructions:

Bring a medium pot of water to a boil. Season liberally with salt.

While you are waiting for the water to boil, prep the rest of the ingredients. Add the prepped green beans to the boiling water and cook for about 3 minutes, then drain the water.

In a large skillet, pour in the oil and heat until shimmering. Add the onion, season with salt and ground black pepper, and cook, over medium heat until tender. Cook the onions a little bit less than I did; by the time I climb up and down my ladder, adjust the light, focus the camera, the onions were cooked more than I wanted. It was a very cloudy day when I was cooking this – basically the worst possible lighting for blogging, lol. It’s not too big a deal either way.

Add the zucchini and the yellow squash to the skillet, seasoning with salt and ground black pepper. Cook over medium high heat for about 5 minutes.

Add the corn, green beans, edamame and tomatoes to the skillet. Season with salt and ground black pepper. Cook for another 5 minutes, until all the vegetables are softened but still crisp and vibrant. Add the lemon or lime juice and the fresh parsley, mixing to combine. If you want to add bit of sweetness, you can add a drizzle of honey too. Serve warm.