Succotash is a traditional Yankee dish (Yankees being just about anyone north of Oklahoma) containing corn and lima beans. It is usually served hot, but I like to serve mine cold or at room temperature. Succotash is best when you use fresh lima beans and roasted corn, but canned or frozen works just fine.
- 6 strips bacon, cooked and crumbled. Save 2 tablespoons drippings.
- 6 ears corn, roasted or steamed and cut off the cob (or 2 cans or 1 bag frozen)
- 1 pound fresh lima beans (or 2 cans or 1 bag frozen)
- 1 tablespoon apple cider vinegar
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 pint grape tomatoes, halved
- 1 jalapeno pepper, seeded and fine diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped thyme
- Cook lima beans in a large saucepan- rinse beans and place in boiling water. Simmer for 20 minutes, until tender. Or heat up canned or frozen beans.
- Add roasted corn to the lima beans. If you are using canned or frozen corn, simply add to the pot and heat for 5 more minutes.
- Remove from heat and drain excess water.
- Place corn and beans in a large bowl. Add bacon, drippings, and remaining ingredients and toss together.