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Grilled Succotash
Grill up some summertime flavor with Bush’s Best® Kidney Beans, fresh grilled veggies, and bright charred lemon vinaigrette for a light, flavorful, healthy side.
- Prep Time
25 Mins
- Cook Time
10 Mins
INGREDIENTS
Grilled Succotash
- 4 cups Bush’s Best® Low-sodium Kidney Beans, drained
- 1 ½ cups Corn, fresh, whole ears, grilled and kernels removed, chilled
- 1 cup Asparagus spears, fresh, trimmed, grilled and chopped, chilled
- 2 cups Onions, red, 1/4” slices, grilled and chopped, chilled
- ½ cup Tomatoes, beefsteak, 1/4” slices, grilled and chopped, chilled
Charred Lemon-Chive Vinaigrette (Yields approx. 1 cup)
- 2 Lemons, fresh, 1/4” slices, grilled for 10 seconds a side
- 3 Tbsp Shallots, fresh, minced
- 2 Tbsp Mustard, Dijon
- 2 Tbsp Chives, fresh, minced
- 1 Tbsp Red wine vinegar
- ½ cup Avocado oil
- ½ tsp Kosher salt
- ½ tsp Pepper, black, ground
INGREDIENTS
Grilled Succotash
- 4 cups Bush’s Best® Low-sodium Kidney Beans, drained
- 1 ½ cups Corn, fresh, whole ears, grilled and kernels removed, chilled
- 1 cup Asparagus spears, fresh, trimmed, grilled and chopped, chilled
- 2 cups Onions, red, 1/4” slices, grilled and chopped, chilled
- ½ cup Tomatoes, beefsteak, 1/4” slices, grilled and chopped, chilled
Charred Lemon-Chive Vinaigrette (Yields approx. 1 cup)
- 2 Lemons, fresh, 1/4” slices, grilled for 10 seconds a side
- 3 Tbsp Shallots, fresh, minced
- 2 Tbsp Mustard, Dijon
- 2 Tbsp Chives, fresh, minced
- 1 Tbsp Red wine vinegar
- ½ cup Avocado oil
- ½ tsp Kosher salt
- ½ tsp Pepper, black, ground
DIRECTIONS
- GRILLED SUCCOTASH: Place beans and vegetables in mixing bowl. Toss gently to combine.
- Add approx. ½ cup of reserved Charred Lemon-Chive vinaigrette. Toss to combine. Adjust seasonings if needed and add chopped chives if desired. To serve: Serve 1 cup of succotash alongside any grilled proteins or as part of vegetable plate entrée.
- Place grilled lemon slices in blender or food processor and purée.
- Add shallots, Dijon, chives and vinegar. Blend to combine. Add avocado oil and blend until emulsified. Season with salt and pepper. Use as directed above. *Other beans may be substituted including Pinto, Black or Garbanzo
