Peas And Carrot Succotash Salad Food

SPRING SUCCOTASH

Steps:

• Sauté the carrots and ham: Heat the olive oil over medium-high heat in a large sauté pan - large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.
• Add the corn and spring onions: Add the corn and spring onions and toss to combine. Sauté for another 2 minutes.
• Add the fava beans: Now add the blanched, shelled fava beans and cook for 1 more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.
• Toss in the mint and serve: Add the mint. Serve hot or at room temperature.

CELERY SUCCOTASH SALAD

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.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

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.

CARROT & PEA SALAD

Steps:

• Throw all the ingredients into a bowl & mix well! Add salt & pepper if desired.