Close
Cook Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:10Yield:10 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:10Yield:10 servings, about 3/4 cup each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:10
Servings:
10
Yield:10 servings, about 3/4 cup each
Yield:
10 servings, about 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
4tablespoonscanola oil, divided
2cupscorn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed)
1Vidalia or other sweet onion, finely chopped
1small yellow squash, chopped
1small zucchini, chopped
1clovegarlic, minced
2medium tomatoes, seeded and chopped
½stalk celery, very finely chopped
½cupvery thinly sliced fresh basil
2tablespoonscider vinegar
1teaspoonDijon mustard
1teaspoonsalt
Freshly ground pepper to taste
DirectionsPlace 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.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.When the beans and vegetables are cool, stir in tomatoes, celery and basil.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.TipsMake Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving.Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.Originally appeared: EatingWell Magazine, July/August 2011
Directions
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.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.When the beans and vegetables are cool, stir in tomatoes, celery and basil.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.TipsMake Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving.Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
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.
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.
When the beans and vegetables are cool, stir in tomatoes, celery and basil.
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.
Tips
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving.
Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
Originally appeared: EatingWell Magazine, July/August 2011
Rate ItPrint
Nutrition Facts(per serving)150Calories6gFat20gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
