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Summer Succotash with blueberries is for Dinner.

Summer Succotash with blueberries takes 5 minutes to prepare.

Summer Succotash with blueberries takes 15 minutes to cook.

Summer Succotash with blueberries makes 6 servings.

The ingredients for Summer Succotash with blueberries are:

1 1/4 cup cut green beans
2 cups corn
1 medium sweet onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1 pint blueberries
2 Tbsp Extra Virgin Olive Oil
2 Tbsp white wine vinegar
1/2 tsp crushed hot red chili flakes
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 cup chopped hazelnuts

Here is how you make Summer Succotash with blueberries:

Toast hazelnuts in saute pan and set aside.In a large non-stick skillet, lightly sprayed with cooking spray, add sliced onions and green beans. Cook and stir about 10 minutes. Add corn, cook and stir an additional 5 minutes.In a large bowl combine olive oil and white wine vinegar. Transfer beans, onions and corn to bowl and stir to coat. Season with salt and pepper, add the red chili pepper flakes and basil. Stir to blend. Add blueberries and hazelnuts and toss just to blend.

The nutritional information for Summer Succotash with blueberries is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 206.1

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 197.2 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 5.5 g
• Protein: 4.4 g