Summer Succotash
Summer Succotash
Servings
6
Prep Time
20 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 8 ounces green beans or wax beans (trimmed, halved and blanched)
- Kernels from 3 ears of corn (about 2 1/2 cups)
- 1 cup cherry tomatoes (preferably Sungold, halved)
- 1 small red bell pepper (cut into strips)
- 1/4 cup fresh mint leaves (chopped)
- 2 tablespoons fresh oregano leaves (chopped)
- 2 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- One 8-ounce ball fresh mozzarella (diced)
Instructions
- This recipe originally appeared on Giada on the Beach. Episode: Clam Bake.
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 10 grams
- Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 30 milligrams
- Sodium
- 317 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
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