Florida Department of Agriculture and Consumer Services

Southern Harvest Succotash

Posted March 27, 2013 in Entrees, Sides

Southern Harvest Succotash


  • 1 ½ cups Florida snap beans, trimmed and cut into 1-inch pieces
  • 2 small Florida yellow squash, diced (if you cannot find fresh yellow squash, substitute green peas or lima beans)
  • 3 cups fresh Florida sweet corn kernels cut fresh off the cob
  • 2 large, ripe Florida tomatoes, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • your favorite hot sauce to taste
  • juice of half a lemon
  • 1 ½ tablespoons olive oil
  • kosher salt and fresh ground pepper to taste


  1. Blanch the snap beans in lightly salted boiling water until they are tender and crisp. 
  2. Rinse immediately under cold water and set aside.
  3. Heat olive oil over medium-high heat in a large saucepan. 
  4. Add onion then garlic and sauté until tender. 
  5. Add remaining ingredients except snap beans and stir together well. 
  6. Cover and simmer gently for about 8 minutes or until corn and squash are done.
  7. Add the green beans and simmer for another 2 minutes. 
  8. Taste and adjust seasoning with salt, pepper and hot sauce.
  9. Serve warm, or chill and serve cold.


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