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Mediterranean Succotash


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 red onion, diced

  • 2 cloves garlic, chopped

  • 2 bell peppers, yellow, red, and/or green, seeded and chopped

  • 1 bunch asparagus, sliced on bias, tips 1 1/2 inches long

  • 2 cups frozen corn kernels

  • 1 can butter beans, drained

  • Salt and pepper

  • A handful of flat leaf parsley, chopped


Heat a medium skillet over medium-high heat. Add EVOO, about two turns around the pan, onion, garlic, peppers. Sauté peppers, stirring frequently, about five minutes. Add asparagus and corn and cook 3-5 minutes longer. Add beans and heat them through, 1-2 minutes. Season dish with salt and pepper to taste, then stir in parsley. Transfer to dinner plates or bowls and serve.