Succotash Salad

By á-6301

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

Preparation

Step 1

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.