Celery 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.

CELERY SUCCOTASH

Steps:

• In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper.
• Add the celery, carrots, corn, chick peas, peppers, onions, and thyme.
• Toss to combine the salad and adjust salt and pepper, to taste.

CELERY SALAD

Steps:

• Whisk 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 1 1/2 teaspoons sugar, 1 1/4 teaspoons grated ginger, 1 teaspoon lemon juice and 1/2 teaspoon salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots and 2 red jalapenos. Toss with the dressing and add 1/2 pound cooked baby shrimp. Garnish with cilantro.

SUMMER-ISH SUCCOTASH SALAD

Steps:

• Combine veggies and dress with vinegar and oil, salt and pepper.