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20 minute dinner recipes

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Summer Succotash Salad

http://www.eatingwell.com/recipes/summer_succotash_salad.html

From EatingWell:  July/August 2011

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they’re in season you may be able to find them fresh—shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

10 servings, about 3/4 cup each | Active Time: 40 minutes | Total Time: 1 hour 40 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 136 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 3 g Fiber; 339 mg Sodium; 253 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 1 fat

Tips & Notes