Recipe adapted from Giada de Laurentiis's Pan-Seared Salmon with Summer Succotash, Happy Cooking
Heat the oil in a large sauté pan then add the red pepper and diced shallots. Cook for a couple minutes then add the summer squash and cook for a couple more minutes, shaking the pan or moving things around a bit with a wooden spoon. Now, make a determination of how long until the main part of your dinner is done (salmon on the grill or whatever else you're doing). If longer than a couple minutes, turn the heat off this pan and wait until you're a couple minutes out until proceeding.
Toss in the corn kernels and beans, if you're using them, and cook a couple minutes. Turn off the heat, sprinkle with the herbs and spritz with lemon juice. Serving time!
Mix ingredients together and refrigerate until ready to serve. I like to spoon a bit on the plate then top with succotash then grilled salmon. Pass more at the table. It is very tart on its own but works deliciously with the succotash and fatty fish.