Balsamic Succotash Recipes

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SUMMER SUCCOTASH



Summer Succotash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces green beans or wax beans, trimmed, halved and blanched
Kernels from 3 ears of corn (about 2 1/2 cups)
1 cup cherry tomatoes (preferably Sungold), halved
1 small red bell pepper, cut into strips
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
One 8-ounce ball fresh mozzarella, diced

Steps:

  • Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

CHICKEN WITH BALSAMIC SUCCOTASH



Chicken With Balsamic Succotash image

We eat a lot of chicken and I'm always looking for ways to make it different. This quick recipe certainly is that!

Provided by SusieQusie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon chili powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless skinless chicken breasts (1 1/2 pounds total)
2 tablespoons olive oil, divided
1 cup chopped onion, use a sweet variety such as Vidalia
2 garlic cloves, minced
1 sweet red pepper, cut into 1/2 inch pieces
2 cups frozen corn, thawed
2 cups frozen lima beans, thawed
3 tablespoons balsamic vinegar (good, as Ina would would say ,-)
1/4 cup chicken broth (or water)
1 tablespoon chopped parsley

Steps:

  • Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
  • In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
  • Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
  • To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.

BALSAMIC SUCCOTASH



Balsamic Succotash image

From Cooking Light. Per 2/3 c. serving: 159 calories, 5.4 g fat, 5.1 g protein, 24.7 g carb, 4.5 g fiber, 11 mg cholesterol.

Provided by ratherbeswimmin

Categories     Corn

Time 34m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 cup chopped yellow onion
1 -2 garlic clove, minced
2 cups frozen corn kernels
1/2 cup chopped red bell pepper
1 teaspoon dried basil
1 (10 ounce) package frozen baby lima beans
1/2 cup fat-free chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • In a large nonstick skillet, melt butter over medium heat.
  • Add in onion and garlic; stir/saute for 3 minutes or until onion is soft.
  • Add in corn, bell pepper, basil, and beans; stir/saute 4 minutes.
  • Add in broth, sugar, salt, and pepper; cook 7 minutes or until liquid almost evaporates.
  • Remove skillet from heat and stir in vinegar.

Nutrition Facts : Calories 165, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 289.9, Carbohydrate 28.2, Fiber 4.7, Sugar 2, Protein 5.8

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