Summery Succotash

How can you not love this?

Not that the picture is a perfect example, but I have learned that succotash is a dish composed of mostly corn and lima beans—and then mixed together with any number of other ingredients. Thanks to some leftover queso fresco from the jalapeno poppers, I decided to try out this Everyday Food recipe from the July/August issue. It's also a great second recipe to keep up your sleeve when you have leftover rottisserie chicken in your fridge.

Chicken Succotash with Avocado
Serves 4

3 large tomatoes, cut into 1" wedges
2 small zucchini, diced medium
2 c. corn kernels (from 3 ears)
2 c. frozen lima beans (from a 10 oz. package), thawed
1/2 rotisserie chicken (skin removed, meat shredded. ~2 cups)
1 avocado, thinly sliced
3 oz. farmers cheese (queso fresco), crumbled (1/2 cup)
6 small red potatoes, quartered into bite-sized chunks

1. Preheat the oven to 450 degrees. Season potatoes with salt/pepper and roast for 30 minutes, or until insides are mushy.
2. Season zucchini with salt/pepper and cook on medium heat until slightly soft (4-5 minutes). Add corn and lima beans and cook until corn is cooked through and lima beans are softened (~3 minutes). Season with salt/pepper, then add in chicken. Cook until meat is warm.
3. Remove potatoes and add them to the mixture. Divide on to plates, and then add avocado, tomatoes, and farmers cheese.

The freshness of the avocado, cheese, and tomatoes really makes this a great summer dish that is light, yet still satisfying. Feel free to be more adventurous with the ingredients you add to it—the potatoes was my own addition because we had them around. The side starch ended up being fantastic with the rest of the dish, and we just mixed it all together.