Bobcat

Bobcat

I found this on Eating Well website. So Summer Succotash Salad should be credited to the Eating Well contributors. I haven't made it yet, so I will let members know what we thought once we try

Prep Time

40

Minutes

Total Time

1:40

Hr:Mins

Makes

10

Servings

2
cups Thawed Lima Beans
4
tablespoons canola oil, divided
2
cups Thawed Corn Kernals
1
Vidilia 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 of celery, very finely chooped
1/2
cup Fresh basil, very thinly sliced
2
tablespoons Cider vinegar
1
teaspoon Dijon mustard
1
teasppoon Salt
Fresh ground pepper to taste
  1. Drain thawed Lima Beans, and place in large bowl. Drain thawed Corn Kernels. Corn will be prepared in next step
  2. In large skillet, heat 1 tablespoon oil. Add Corn, Onion, Yellow Squash and Zucchini and cook, stirring, until crisp-tender (4-5 min). Add garlic and cook, stirring, until fragrant (45 sec to 1 min) Add cooked vegetables to the bowl of Lima Beans. Let cool in refrigerator for at least 1 hour.
  3. When bean/vegetable mixture is cool, stir in Tomatoes, Celery and Basil
  4. Whisk Vinegar and Mustard in a bowl. Add the 3 remaining tablespoons of Oil to vinegar mixture, in a slow steady stream, whisking constantly, until dressing is well combined and creamy. Season with Salt and Pepper. Drizzle dressing over succotash and toss to coat
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.