Recipe Summer Succotash Salad
Friday, June 24, 2011
This was another I used for the red/green/yellow challenge I had last week. There was a lot of tasting/testing done! :) We had a kitchen full of veggies and fruits available to us having set up a test kitchen to work from. When all was said and done we felt that the red onion wouldn't meet the letter of the challenge and added an entire basket of cherry or grape tomatoes (we can't recall which now) to the mix. Otherwise, this is the recipe as it came from America's Test Kitchen..... I truly love most vegetables and work all the time to find new ways to present and serve them that Brian and the girls can enjoy them as well because they don't as a rule like many at all and it becomes BORING fast. We are fortunate to have wonderful farmer's markets and produce markets that I can shop from, bring home and experiment with. I am blessed that I have the time and find it enjoyable to do.
I have a blog where I try to post healthy recipes fitforthehealthofit on blogger.
Summer Succotash Salad
This salad can be kept covered and refrigerated for up to 1 day. If making the salad in advance, add the basil just before serving.
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon honey
1/2 onion, red (small) , minced
3/4 pound green beans , ends trimmed and cut in half crosswise
2 ears corn , kernels removed from cobs
1/2 pound frozen lima beans
2 tablespoons chopped fresh basil
1. Stir oil, lemon juice, honey, red onion, and salt and pepper to taste together in small bowl.
2. Bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt and green beans and cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables into colander and rinse under cold running water until cool. Drain vegetables well and transfer to serving bowl.
3. Toss vegetables with dressing to coat evenly. Stir in basil and season with salt and pepper. Serve.