SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
GREEN BEAN SUCCOTASH SALAD
This is one of my favorite ways to fix fresh green beans! It is so full of flavor!! I have also tried different veggies with it as well, such as tomatoes and zucchini, very good too.
Provided by Darla Sloan
Categories Other Salads
Time 1h
Number Of Ingredients 10
Steps:
- 1. Boil green beans for 3 minutes and rinse in cold water.
- 2. Heat oil in skillet, add onion, garlic and saute until softened.
- 3. Stir in green beans, corn, salt and cayenne. Cook, stirring occasionally about 3 minutes.
- 4. Cool to room temperature, stir in basil and dressing, sprinkle with parsley. Serve and enjoy.
SUCCOTASH
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
BUTTERNUT SQUASH, GREEN BEAN & DRIED CRANBERRY SUCCOTASH W/
Make and share this Butternut Squash, Green Bean & Dried Cranberry Succotash W/ recipe from Food.com.
Provided by GoldsmithLissa
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter in large saute pan over medium heat. Allow the butter to brown over medium heat, stirring frequently, until it has turned golden and smells nutty, about 6 minutes.
- Add the butternut squash to the pan. Sprinkle with pinch of nutmeg, kosher salt and freshly cracked black pepper. Toss then allow the butternut squash to cook, untouched, for about 4-5 minutes or until the bottoms begin to caramelize. Toss the squash and cook for another 4-5 minutes so that a new side of has a chance to caramelize.
- Next, add the green beans, dried cranberries and sage to the pan. Sprinkle with kosher salt and freshly cracked black pepper. Stir. Cook for another 10-15 minutes, stirring occasionally, until the green beans are tender and the squash has cooked through.
- Finally, add the lemon juice and zest to the pan. Stir and continue cooking until all of the lemon juice has cooked off.
- Taste then adjust seasonings as desired with more kosher salt and freshly cracked black pepper.
- Serve immediately.
Nutrition Facts : Calories 113.9, Fat 7.4, SaturatedFat 4.6, Cholesterol 19.1, Sodium 56.6, Carbohydrate 12.7, Fiber 3.4, Sugar 2.6, Protein 1.6
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