Summer Succotash Ingredients 2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans 4 tablespoons canola oil, divided 2 cups corn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed) 1 Vidalia or other sweet onion, finely chopped 1 small yellow squash, chopped 1 small zucchini, chopped 1 clove garlic, minced 2 medium tomatoes, seeded and chopped 1/2 stalk celery, very finely chopped 1/2 cup very thinly sliced fresh basil 2 tablespoons cider vinegar 1 teaspoon Dijon mustard 1 teaspoon salt Freshly ground pepper to taste 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. Per serving: 136 calories
Posted on: Fri, 12 Jul 2013 06:00:00 +0000
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