SUCCOTASH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
- In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.
CELERY SUCCOTASH
Make and share this Celery Succotash recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper.
- Add the celery, carrots, corn, chick peas, peppers, onions, and thyme.
- Toss to combine the salad and adjust salt and pepper, to taste.
Nutrition Facts : Calories 283, Fat 13.4, SaturatedFat 1.8, Sodium 283.2, Carbohydrate 38.5, Fiber 5.4, Sugar 7.7, Protein 5.9
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- 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.
- 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.
- 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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