Autumn Succotash Salad Food

SUCCOTASH SALAD

Steps:

• Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
• Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
• In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

SUCCOTASH SALAD

Steps:

• Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
• In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

BROWN SUGAR SKIRT STEAK WITH SUCCOTASH

Steps:

• Prepare a grill or large grill pan for medium-high heat. Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl. Rub the mixture into the steaks and set aside for 15 minutes.
• Put the tomatoes in a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
• Whisk together the sour cream, cumin, lime zest and juice and a pinch of salt and pepper in a small bowl and set aside.
• Meanwhile, lightly oil the grill grates. Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill. Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both. Transfer the vegetables to a cutting board to cool slightly.
• Grill the steaks until crisp, about 4 minutes per side for medium rare. Set aside to rest for 5 minutes.
• While the steaks rest, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine. Season with salt and pepper.
• Slice the steaks across the grain and divide among 4 plates. Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro. Serve immediately.

GRILLED SOUTHERN SUCCOTASH PASTA SALAD

Steps:

• Prepare a grill for medium-high heat.
• Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
• Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
• In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
• Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.

AUTUMN VEGETABLE SUCCOTASH

Steps:

• In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

AUTUMN VEGETABLE SUCCOTASH

Steps:

• In a skillet over medium-high heat, melt butter.
• Add onion; cook until translucent, 2 minutes.
• Add garlic, bell peppers, zucchini, squash, lima beans and corn.
• Season with salt and pepper; cook, stirring until vegetables are tender, 10 minutes.
• Stir in sage and serve.

SUCCOTASH SALAD

Steps:

• Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.
• Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.
• In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

SUCCOTASH

Steps:

• Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
• Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.