Name: Three Sisters Succotash
Cook time: 25 min
Total time: 60 min
Ingredients: 12 ounces green beans, trimmed, cut into 3/4-inch pieces (about 3 cups); 0.75 teaspoon salt, divided; 2 large ears fresh corn, husked; 2 tablespoons extra-virgin olive oil; 1 tablespoon butter; 2 small summer squash or zucchini, cut into 1/2-inch pieces; 0.25 teaspoon freshly ground pepper; 2 scallions, finely chopped

Three Sisters Succotash

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In this easy succotash recipe, corn, squash and beans--known as the three sisters--are as delicious married in the pot as they are harmonious in the garden. Succotash, from the Native American word msiquatash, referred to a winter stew made from corn and beans, but now also describes various vegetable blends, such as this delightful summer garden mix. If you find lovely patty pan squashes, you could use those instead of regular zucchini or summer squash.

By Ronni Lundy

Updated on June 8, 2018

Cook Time:

25 mins

Additional Time:

35 mins

Total Time:

1 hr

Servings:

Yield:

6 servings, about 2/3 cup each

Nutrition Profile:

Gluten-Free High Fiber Low Added Sugars Low Carbohydrate Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

12 ounces green beans, trimmed, cut into 3/4-inch pieces (about 3 cups)
¾ teaspoon salt, divided
2 large ears fresh corn, husked
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 small summer squash or zucchini, cut into 1/2-inch pieces
¼ teaspoon freshly ground pepper
2 scallions, finely chopped

Directions

Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes.
Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the "milk" and remaining corn pulp into the bowl. (Discard the cobs.)
When the beans are done, drain, reserving the cooking liquid.
Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.

Nutrition Facts (per serving)

126	Calories
7g	Fat
15g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 2/3 cup
Calories 126
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 3g	6%
Total Fat 7g	9%
Saturated Fat 2g	11%
Cholesterol 5mg	2%
Vitamin A 669IU	13%
Vitamin C 18mg	20%
Folate 53mcg	13%
Sodium 303mg	13%
Calcium 33mg	3%
Iron 1mg	6%
Magnesium 40mg	9%
Potassium 367mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.