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June 10th, 2012, 02:46 PM
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GiaTortilla GiaTortilla is offline
FTM to a princess
Join Date: Apr 2012
Location: Los Angeles, CA
Posts: 1,574
Summer Succotash Salad :

2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
4 tablespoons canola oil, divided
2 cups corn kernels, fresh or frozen (thawed)
1 Vidalia or other sweet onion, finely chopped
1 small yellow squash, chopped
1 small zucchini, chopped
1 clove garlic, minced
2 medium tomatoes, seeded and chopped
1/2 stalk celery, very finely chopped
1/2 cup very thinly sliced fresh basil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper to taste

1. 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.

2. 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.

3. When the beans and vegetables are cool, stir in tomatoes, celery and basil.

4. 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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