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
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.
SUMMER SUCCOTASH PASTA SALAD
Provided by Catherine McCord
Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Parmesan Corn Healthy Weelicious Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
- 2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
- 3. Pour the dressing over the pasta and toss to combine.
SUMMER CORN & EDAMAME SUCCOTASH SALAD
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Provided by Kare for Kitchen Treaty
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g
SUFFERIN' SUCCOTASH SALAD
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g
SUMMER SUCCOTASH
Fresh garden veggies come together in this wonderfully colourful fresh salad.
Provided by Giada De Laurentiis
Categories dinner,salad,Summer,vegetables,vegetarian
Time 20m
Yield 4 - 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.
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.
SHEILA LUSKINS SUMMER SUCCOTASH SALAD
"Sheila Lushkins, co founder of the Silver Palate empire, gives us a bright variation on an old theme with this unusual succotash, which makes wonderful use of the fresh lima beans that come to market in late summer. If you can't wait, frozen limas, quickly cooked, are a fine substitute." Saveur Magazine, August 2008.
Provided by Manami
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
- In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
- Season to taste with salt & pepper & red pepper flakes, if using.
- Slowly drizzle in the oil, whisking constantly.
- Pour over the vegetables and toss well with a rubber spatula.
- Refrigerate until ready to serve.
- Shortly before using, toss with cilantro.
- Taste and adjust seasoning.
- Serve cold.
Nutrition Facts : Calories 185.8, Fat 6.1, SaturatedFat 0.9, Sodium 46.1, Carbohydrate 28.6, Fiber 5.7, Sugar 3, Protein 6.9
SUMMER SUCCOTASH
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
- Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.
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