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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
Serves: 6 to 8
ears fresh sweet corn
ounces cooked cannellini beans, rinsed
pint of cherry tomatoes, halved
small zucchini, halved and cut in 1/4" slices
tablespoons apple cider vinegar
tablespoons vegetable oil
dash salt, or to taste
dash pepper, or to taste
cup fresh basil and/or parsley, chopped
- In a large bowl, cut the kernels away from the ears of corn by running a knife carefully down the sides of each ear.
- Add the drained beans, tomato halves and zucchini slices to the corn kernels.
- 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.
- Sprinkle in the chopped herbs and gently toss the salad to coat all the ingredients with the vinaigrette. Sample and season to taste.
- This recipe was entered in the contest for Your Best Summer Squash Recipe