Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Summer Succotash Salad

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

Method

  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.

http://www.eatingwell.com/recipe/250274/summer-succotash-salad/