Grill up some summertime flavor with fresh grilled veggies, Bush’s Best® Kidney Beans and bright charred lemon vinaigrette for a light, flavorful, healthy side.
Serving Size: 1 cup
Prep Time: 20–25 minutes
Cook Time: 10 minutes
4 cups - Bush’s Low-Sodium Kidney Beans, drained*
1-1/2 cups - Corn, fresh, whole ears, grilled and kernels removed, chilled
1 cup - Asparagus spears, fresh, trimmed, grilled and chopped, chilled
2 cups - Onions, red, 1/4” slices, grilled and chopped, chilled
1/2 cup - Tomatoes, beefsteak, 1/4” slices, grilled and chopped, chilled
Charred Lemon-Chive Vinaigrette (Yields approx. 1 cup)
2 - Lemons, fresh, 1/4” slices, grilled for 10 seconds a side
3 Tbsp - Shallots, fresh, minced
2 Tbsp - Mustard, Dijon
2 Tbsp - Chives, fresh, minced
1 Tbsp - Red Wine vinegar
1/2 cup - Oil, Avocado
1/2 tsp - Kosher salt
1/2 tsp - Pepper, black, ground
*Other beans may be substituted including Pinto, Black or Garbanzo.
1. Place beans and vegetables in mixing bowl. Toss gently to combine.
2. Add approx. 1/2 cup of reserved Charred Lemon-Chive Vinaigrette. Toss to combine. Adjust seasonings if needed and add chopped chives if desired.
To serve: Serve 1 cup of succotash alongside any grilled proteins or as part of vegetable plate entrée.
To make Charred Lemon-Chive Vinaigrette:
1. Place grilled lemon slices in blender or food processor and purée.
2. Add shallots, Dijon, chives and vinegar. Blend to combine. Add avocado oil and blend until emulsified. Season with salt and pepper. Use as directed above.