Summer Succotash
From DetroitTokyo 12 years ago
- 30 min to make
- Serves 6
A colorful, seasonal dish that may be served as a main or a side dish. Serve warm, room temp or chilled.
Ingredients
- 1 pound green beans, trimmed & halved shopping list
- 6 garlic scapes, cut into 1-inch pieces shopping list
- 1 tbsp olive oil shopping list
- 1 sweet onion, diced shopping list
- sea salt, to taste shopping list
- black pepper, to taste shopping list
- red pepper flakes, to taste shopping list
- 1 small yellow squash, diced shopping list
- 2 small zucchinis, diced (I used a yellow one and a green one) shopping list
- 1 cup corn kernels, fresh preferred but frozen/canned work too shopping list
- 2 cups cooked lima beans shopping list
- 1 cup grape/cherry/mini heirloom tomatoes, halved shopping list
- 1/4 cup chopped basil shopping list
Dressing
- 2 tbsp olive oil shopping list
- 2 tbsp apple cider vinegar shopping list
- 1 tsp Dijon mustard shopping list
- 1 tsp salt, or to taste shopping list
- 1/2 tsp pepper, or to taste shopping list
How to make it
- Prepare an ice water bath.
- Bring a large pot of salted water to boil. Add green beans and cook for 3 minutes, until tender crisp. Then, transfer to bath.
- Bring pot of water back to boil. Add garlic scapes and cook for 3 minutes, until tender crisp. Then, transfer to bath.
- Drain green beans and scapes and allow to dry.
- Heat olive oil in a large skillet over medium-high heat. Add onions, season with salt, pepper, & red pepper. Cook for 5-7 minutes, stirring. Add zucchini & squash. Cook for another 5 minutes or so, until tender crisp. Add tomatoes & lima beans, and corn. Toss and cook for about one minute. Remove from heat.
- Stir in basil and dressing. Toss gently to incorporate.
People Who Like This Dish 3
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