Author Notes
Many people know succotash as a baked dish, but the succotashes I've always made have been simple summer salads. I usually use just-shucked sweet corn, ripe tomatoes, beans (sometimes green beans, other times lima beans, white beans or kidney beans), slices of yellow or green zucchini, fresh-chopped basil, fresh parsley and sometimes even cubes of smoky bacon.
Clearly, I'm no succotash purist. But it's summertime, and the livin' is supposed to be easy. —MissGinsu
Ingredients
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4
ears fresh sweet corn
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15 ounces
cooked cannellini beans, rinsed
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1
pint of cherry tomatoes, halved
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1
small zucchini, halved and cut in 1/4" slices
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2 tablespoons
apple cider vinegar
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5 tablespoons
vegetable oil
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1 dash
salt, or to taste
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1 dash
pepper, or to taste
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1/4 cup
fresh basil and/or parsley, chopped
Directions
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In a large bowl, cut the kernels away from the ears of corn by running a knife carefully down the sides of each ear.
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Add the drained beans, tomato halves and zucchini slices to the corn kernels.
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In a separate bowl, whisk the oil into the cider vinegar to create an emulsion. Season with the salt and pepper before drizzling over the vegetable mixture.
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Sprinkle in the chopped herbs and gently toss the salad to coat all the ingredients with the vinaigrette. Sample and season to taste.
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