Succotash Salad

By ccavaletti

Ingredients

• 1 cup fresh butter beans
• 2 cups fresh corn kernels (3 large ears)
• 3 tablespoons canola oil, divided
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

1. Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.

2. Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

3. Whisk together lemon juice, next 4 ingredients, and remaining 2 Tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days.

Southern Living
JUNE 2007