This first recipe is pretty, healthy, & festive for any Summer party you’re invited to bring an appetizer.
2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 tablespoons chopped fresh cilantro
2 jalapeño pepper, seeded and minced
1/3 cup diced red bell pepper
1/2 teaspoon kosher salt
Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.
Serve with a mix of blue and regular corn chips.
Any leftover salsa is great topped on grilled fish or chicken.
Corn-and-Lima Bean Salad
Prep: 15 min, Cook: 5 min, Cool: 10 min, Chill: 1hr (or serve immediately)
Also known as summer succotash, this recipe becomes a staple side item in our home, paired with BBQ chicken, grilled fish, or included in a veggie dinner. We have even used left overs on top of a southwest style salad.
3 cups fresh corn kernels (6 ears)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 cup of fresh baby lima beans*
1 tablespoon fresh basil leaves, cut into thin strips
1/4 cup diced red bell pepper
1/2 teaspoon kosher salt and 1/4 teaspoon dried crushed red pepper
*1 cup frozen baby lima beans, thawed may be substituted
Saute corn kernels in hot oil in a large skillet over medium-high heat 3 minutes or until tender; add lima beans, and cook 2 minutes. Add bell pepper and cook 2 minutes until slightly tender.
Remove from heat, and let cool 10 minutes. Toss together lima bean mixture and next 4 ingredients in a large bowl.
Cover and chill 1 hour. (You may also serve immediately.)
Given that we have an abundance of cherry tomatoes and okra in our Summer garden this year, I’ll be making this variation of succotash next.
Best – Ever Succotash Recipe Source: Southern Living