Summer Succotash

Prep Time:
20 mins
Total Time:
40 mins

This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.


  • 6 ounces fresh cranberry beans, shucked

  • 4 ounces each haricots verts and wax beans, cut into 2-inch lengths

  • 6 ounces sugar snap peas

  • 3 garlic scapes, cut into 1-inch lengths (optional)

  • 2 ears corn, husked

  • ¼ cup plus 2 tablespoons extra-virgin olive oil

  • 3 tablespoons champagne vinegar or white-wine vinegar

  • ¼ cup fresh tarragon, chopped

  • Coarse salt and freshly ground pepper

  • 1 avocado, cut into 6 wedges, then cut crosswise into thirds

  • 5 ounces grape tomatoes, halved (1 cup)


  1. Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.

  2. Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

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