Summer Succotash Salad

photo (14) After consuming a primarily carb and sodium laden diet while in Hawaii, I was determined that we would tackle a mostly vegetable based diet for a while after returning home. Withdrawals will (and have) inevitably followed, but this salad, full of some of my favorite summer vegetables, definitely helped me power through those SPAM cravings. Those are intense. I couldn’t find any fresh lime/fava beans, so I wound up using frozen baby lima beans, and it was delicious. I’ve used frozen edamame in the past for equally positive results, so feel free to switch things around to your liking. I used crumbled goat cheese in place of the feta, and went heavy handed on the lemon juice to brighten the flavors, but the beauty of this recipe really lies in just how simple and fresh it is. Succotash Salad (recipe from the Kitchn)

  • 2 tbsp unsalted butter
  • 1 large sweet onion, chopped
  • 1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente
  • Kernels from 4 ears of corn
  • 1 pint cherry or grape tomatoes, quartered
  • 1-2 tbsps freshly squeezed lemon juice
  • 1/4 c feta (or goat) cheese, crumbled
  • 1/4 c basil, sliced in chiffonade
  • Salt and freshly ground black pepper, to taste

In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp. Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Taste and add more lemon juice/salt if necessary. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil and black pepper.


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