Succotash Salad

By Reneeb

Ingredients

• 6 ears of corn, husked
• Coarse salt and freshly ground pepper
• 1 pound green beans, trimmed and cut into 1/2-inch pieces
• 3 tablespoons unsalted butter
• 1 bunch scallions, cut into 1/4-inch pieces
• 1/2 teaspoon celery seeds
• 3/4 teaspoon paprika

Preparation

Step 1

1.
Carefully slice kernels from corn using a sharp knife.

2.
Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.

3.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.



Cook's Note

Storage: Succotash can be refrigerated overnight. Reheat gently before serving.