vegetable succotash

vegetable succotash

inspired by food network

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2 cups green beans

1 12oz package of frozen lima beans

3 ears of corn

1 avocado, cut into chunks

1 cup grape tomatoes, halved

1/4 cup red onion, minced

1 jalapeno, diced

10 basil leaves, sliced

1/3 and 1 tbsp cup olive oil

3 tbsp red wine vinegar

1 tsp honey

salt & pepper

bring salted water to a boil in a medium pot and add green beans & lima beans.  cook until green beans on bright green and the lima beans are soft (about 3 to 5 minutes).  drain and rinse.  cut green beans into bite size pieces.  peel ears of corn, rub with 1 tbsp olive oil, salt and pepper, and place on the grill (or griddle if you don’t have a grill).  cook for about 10 minutes, until the corn has a good char on it.

meanwhile, in a small bowl, whisk together the rest of olive oil, vinegar, honey, salt and pepper.  set aside in a large bowl, combine green beans, lima beans, avocado, tomatoes, onion, jalapeño, and basil.  when corn is finished, cut off the kernels and add to the vegetable mixture.  pour the dressing over the mixture and let sit for about 30 minutes in the refrigerator to let the flavors marinate.  this was the perfect fresh, healthy, summer salad!

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4 comments

  1. This definitely dresse up succotash, and I especially like the addition off avocado.

  2. This is the very essence of summer. Just beautiful.

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