Recipe

Summer Succotash Salad Recipe

	Midgelet / All my dishes 1 year, 4 months ago American Test Kitchen Recipe: 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. Its colorful as well as delicious! Prep:10m Cook:5m Servings:4	Midgelet
	succotash salads vegetables easy quick beans corn

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Ingredients

3 tablespoons olive oil

1 1/2 tablespoons lemon juice

1 teaspoon honey

1/2 onion, red (small) , minced

Table salt and ground black pepper

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

Directions

Stir oil, lemon juice, honey, red onion, and salt and pepper to taste together in small bowl.

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.

.

Toss vegetables with dressing to coat evenly.

Stir in basil and season with salt and pepper.

Serve.

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herby

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Comments

herby 1 year, 4 months ago said:
Never saw it in a sald form! looks most interseting

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