Succotash
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Succotash

By Katy Greenwood

A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 116
  • fat 4g
  • saturates 1g
  • carbs 15g
  • sugars 2g
  • fibre 3g
  • protein 5g
  • salt 0.1g

Ingredients

  • 4 sweetcorn cobs
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 100g frozen baby broad beans
  • 1 red chilli, deseeded and chopped
  • large handful basil, chopped
  • large handful mint, chopped
  • 1-2 tsp sherry vinegar

Method

  1. Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.

  2. Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

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