Succotash dates back to the 17th century and was first introduced to colonists by Indigenous Americans. The original version of this dish was perhaps more simplistic than the current one. Likely a simmering pot of corn to which lima beans were added, and then evolved to contain various other ingredients as well. The meal became popular during the Great Depression as an affordable and nutritious offering. It's noteworthy that pairing a grain with a legume provides all essential amino acids (think beans and rice in Latin cooking). Succotash is now popular on Thanksgiving tables throughout New England and will often include onions, peppers, tomatoes, okra and sometimes meat. I found two possible origins of the word Succotash. From the Narragansett word sohquttahhash, meaning "broken corn kernels", the other “misckquatash” which meant “boiled whole kernels of corn”.
Traditionally this dish gets finished with butter and salt, I however couldn't resist dressing my Succotash with a simple lime and olive oil vinaigrette, I also added in pickled jalapeno to kick it up a notch and lots of fresh mint. I think it's a fun & vibrant variation. A recipe like this is pretty forgiving too. You could easily go with different ratios of beans to corn to peppers to tomato etc....and it will still be delicious. I'm saying this mainly because if I was making it, I personally wouldn't take the time to measure things. I did for the purpose of writing a recipe, but having a loose cooking style is so much more enjoyable than being rigid about it. That doesn't always translate well say if you're baking a cake, but for something like this, it totally does. Tasting as you go until things are balanced is how you better learn the nuances flavour, and somehow cooking with a relaxed flow just feels better energetically, if that makes sense. If it doesn't...that's OK, just scroll down for the recipe and enjoy!
I find this salad tastes best not piping hot or fridge cold. Room Temp really lets you enjoy the flavours the most.
Hey! I'm Trisha