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Summer Succotash

October 8, 2017

Make your own version of a cold Southern Summer Succotash with local tomatoes, Vidalia onions, cukes, leftover butter beans (or use edamame), hearts of palm, artichoke bottoms, lots of fresh lime juice, fresh cilantro and basil, s/p. The veggies produce so much liquid if you let it chill for a few hours covered in the fridge. Incredible tasting and no fat, just fresh. And don't forget to dress it up in a beautiful crystal or glass compote or bowl so you can enjoy all the gorgeous color. #eatwithyoureyes

 

 

 

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