Succotash Salad

Succotash Salad
Succotash Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 1

    large sweet onion, chopped (about 1 cup)

  • 1 1/2

    cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente

  • Kernels from 6 ears of corn (about 5 cups)

  • 1

    pint cherry or grape tomatoes, halved

  • 1

    tablespoon freshly squeezed lemon juice

  • 1/4

    cup feta cheese, crumbled

  • 1/4

    cup basil, sliced in chiffonade

  • Flaky sea salt and freshly ground black pepper, to taste

Directions

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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: