- 3 ears of corn, kernels removed
- 1 cucumber, seeds removed and diced
- 3 small heirloom tomatoes, sliced
- 1 can of cannellini beans, drained & rinsed (about 2 cups cooked)
- 1 cup of fresh basil, roughly chopped
- 1 large avocado, diced
- 1-2 roasted poblanos, minced (remove the seeds if you are sensitive to heat)**
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- sea salt to taste (roughly 1 teaspoon)
In a large bowl, gently toss together the corn, cucumber, tomatoes, beans, basil, and avocado. In a separate small bowl, whisk together the chile, lemon juice, vinegar, oil, maple syrup, paprika, and salt. Drizzle over the succotash then toss to combine. Taste and then adjust the seasoning if necessary.
**to roast the chiles, clean them well then place them on a sheet tray under the broiler. Keep your eye on them and rotate them as needed so most of the skin becomes blistered and blackened. Once this process is finished, put the chiles in a bowl and immediately cover it with plastic wrap. After 15-20 minutes, remove the plastic wrap. Gently remove the blackened skin from the flesh of the chiles (along with the seeds if you want to control the spice level) and discard.