Summer Ish Succotash Salad Recipes
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.
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
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- Fry bacon in a heavy skillet over medium heat; reserving bacon grease. Remove to paper towels to drain. Coarsely chop.
- Add onion and okra to skillet. Cook until lightly browned on the edges; approximately 5-7 minutes. Reduce heat to low. Add garlic and butter; cook for 1 minute stirring several times. Remove from the heat and let cool.
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- 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.
- 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.
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- Lower the heat to medium low and add the beans and corn and cook for about 5-7 minutes, stirring often, until just al dente (not soft)
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