Time: 55 min.
Complexity: easily
Servings: 6

This light and airy dip is based on the traditional American salad succotash. Its main ingredients are beans, corn, tomatoes, bell peppers, and herbs. To prepare the dip, cooked lima beans are blended in a food processor along with roasted peppers and fried onions until smooth. The remaining ingredients—tomatoes, parsley, and corn kernels—are added to the dip in chunks, creating a pleasant contrast with the velvety texture of the base and adding extra richness. You can use frozen beans, corn, or canned roasted peppers in this recipe, enjoying the summer flavor of this appetizer year-round.

Ingredients:

• 280 g frozen lima beans
• 4 tbsp. l. olive oil
• 1 small onion, diced (about 1 cup)
• 1 jalapeño, finely diced (remove seeds if desired)
• 2 cloves garlic, crushed
• 0.5 cups coarsely chopped canned roasted sweet peppers
• 2 tbsp. apple cider vinegar + more to taste
• 1 plum tomato, finely diced (about 0.5 cups)
• 1 ear of white or yellow corn, kernels removed (about 1/2 cup)
• 1 tbsp coarsely chopped parsley leaves
• To serve: baked blue corn tortilla chips, sliced ​​cucumbers, carrots and/or radishes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lima beans, onions, jalapeno pepper, garlic, sweet pepper, apple cider vinegar, plum tomatoes, corn, parsley, corn chips, cucumbers, carrot, radish

We recommend

Preparation:

Step 1
• Bring a saucepan of water to a boil. Add the lima beans and simmer, uncovered, until very tender, about 10 minutes. Drain and cool slightly.
Step 2
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and 1/4 teaspoon salt and cook, uncovered, until lightly browned, 8 to 10 minutes. Add the jalapeño and garlic and cook until softened, 4 to 6 minutes. Remove from heat and stir in the beans and roasted peppers. Cool the mixture slightly.
Step 3
• Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining olive oil, 2 tablespoons of water, vinegar, and 1/2 teaspoon of salt. Process until smooth, scraping down the sides of the bowl as needed. Add more vinegar to taste.
Step 4
• Transfer the sauce to a small bowl. Gently combine the tomato, corn, remaining 1 tablespoon olive oil, and 1/4 teaspoon salt in a small bowl. Just before serving, stir the parsley into the tomato-corn mixture and use a slotted spoon to scoop it onto the surface of the sauce. Serve with chips and vegetables for dipping.

Votes: 2