SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
BLACK BEAN SUCCOTASH
A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken).
Provided by MyHappyEatings
Categories Black Beans
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the seeds from the squash.
- Drain and rinse the black beans.
- Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
- In a non-stick skillet, add butter and olive oil over high heat.
- Add onions and peppers, cook about 3 minutes or until onions begin to soften.
- Add remaining veggies, cook 2 minutes.
- Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.
Nutrition Facts : Calories 264.3, Fat 14.5, SaturatedFat 4.9, Cholesterol 15.3, Sodium 103, Carbohydrate 30.8, Fiber 8.4, Sugar 8.6, Protein 7.6
SUMMER SUCCOTASH SALAD
This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh--shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.
Provided by Virginia Willis
Categories Healthy Salad Recipes
Time 1h40m
Number Of Ingredients 14
Steps:
- Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well. Transfer to a large bowl.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, squash and zucchini and cook, stirring, until crisp-tender, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.
- When the beans and vegetables are cool, stir in tomatoes, celery and basil.
- Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 20 g, Fat 6.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 283.5 mg, Sugar 5.1 g
BLACK BEAN SUCCOTASH
I made this up to go along with my Tequila Lime Chicken. If you don't like cilantro, go ahead and omit it. This is even better after it has sat in the fridge overnight.
Provided by dicentra
Categories Black Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl. Season with salt and pepper to taste.
Nutrition Facts : Calories 124.3, Fat 0.6, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 23.3, Fiber 7.9, Sugar 1.8, Protein 7.8
SUMMER-ISH SUCCOTASH SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine veggies and dress with vinegar and oil, salt and pepper.
HOW TO MAKE A VIBRANT PAN OF SUCCOTASH WITH FRESH OR FROZEN VEGGIES
A big platter of succotash is a celebration of all the vibrant vegetables coming into season: sweet corn, baby lima beans, ripe red tomatoes, and tender okra. Here's how to make it throughout the spring and summer months.
Provided by Patty Catalano
Categories Lunch Dinner Side dish Salad
Time 44m
Number Of Ingredients 12
Steps:
- Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
- Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
- Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
- Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
- Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
- Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
- Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
- Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.
Nutrition Facts : SaturatedFat 2.6 g, UnsaturatedFat 0.0 g, Carbohydrate 21.1 g, Sugar 5.6 g, ServingSize Serves 6, Protein 6.0 g, Fat 8.5 g, Calories 181 cal, Sodium 468.7 mg, Fiber 3.5 g, Cholesterol 0 mg
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Servings 4Calories 239 per servingTotal Time 1 hr
- If using dry beans, in a large saucepan, bring the soaked beans and 6 cups fresh water to boiling. Reduce heat. Cover and simmer for 45 to 60 minutes or until tender. Drain and set aside.
- Break the corn cobs in half. Hold each one upright, with the flat, broken end on the cutting board. Starting at the top, slice off the kernels with a knife. Use the back of the knife to scrape corn juice from the cob. (Cara likes this method because the falling kernels don't have as far to fly—less mess!)
- In a large skillet over medium-high heat, cook onion and red pepper in 2 tablespoons hot oil for 3 minutes, or until they just start to soften. Stir in garlic and cook for 30 to 60 seconds, until the garlic is fragrant and just tender. Stir in corn, black beans, salt, black pepper and cayenne. Cook, stirring occasionally, until corn is just tender, 2 to 3 minutes. Remove pan from heat.
- Stir in vinegar and the remaining 1 tablespoon oil. Add cilantro and adjust seasoning to taste. Serve warm or room temperature or chill, covered, up to 3 days.
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- Preheat a grill to medium-high. Brush the tops of the mushrooms caps and both sides of the zucchini and bell pepper pieces with oil.
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4.3/5 (6)Estimated Reading Time 50 secsServings 6
- If using dried beans, place in a large pot and add water to cover by 2”. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1½–2 hours; season with salt. Let cool; drain.
- Heat oil in a large skillet over medium heat; add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Add onion and garlic and cook, stirring often, until soft, 5–8 minutes. Add celery and corn and cook, stirring often, until soft, about 4 minutes.
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4.5/5 (12)Total Time 25 minsCategory FoodCalories 522 per serving
- Preheat oven to 425°F. Combine chile powder, cumin, and 1 teaspoon of the salt; rub all over pork. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Working in batches, add pork and cook, turning once, until deeply browned, about 3 minutes per side. Transfer to a rimmed baking sheet and roast until an instant-read thermometer registers 140°F, 8 to 10 minutes. Transfer to a cutting board and tent with foil to keep warm.
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- Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
- Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
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