Green Bean and Corn Succotash Salad

Green Bean and Corn Succotash Salad
Serves 6
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  1. 12 ounces green beans, trimmed and cut into 1-inch pieces
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  3. 1 small red onion, diced
  4. 3 cups fresh corn kernels
  5. 12 grape tomatoes, halved
  6. 1/4 cup chopped fresh herbs: parsley, basil, or cilantro
  7. 2 tablespoons white-wine vinegar
  8. 1/2 teaspoon sugar
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon freshly ground black pepper
  1. In a medium saucepan, cook green beans in boiling, salted water until bright green and barely tender, 2 minutes. Plunge beans into ice water to stop the cooking process; drain well on paper towels.
  2. In a large, heavy skillet, heat 2 tablespoons oil over medium-high heat. Add onion, and sauté until softened, 3 to 4 minutes. Add corn; sauté until just tender, about 2 minutes. Transfer to a large bowl, and let cool.
  3. Add beans, tomatoes, and herbs to corn mixture, tossing to combine; spoon into 8-ounce jars. Cover, and refrigerate for 1 day, or until ready to serve.
  4. In another jar, combine remaining 1/4 cup olive oil, vinegar, sugar, salt, and pepper; cover and shake to blend. Dressing can be made up to 1 day ahead and stored at room temperature.
  5. Just before serving, cover, and shake dressing jars to blend; drizzle on salads.
Adapted from Entertain Decorate Celebrate, May/June 2013
Adapted from Entertain Decorate Celebrate, May/June 2013
Celebrate Magazine