Summer Succotash

Name: Summer Succotash
Prep time: 20 min
Total time: 20 min
Yield: 6
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)

20 MINPrep Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This bright, zingy salad of raw vegetables is the perfect cookout accompaniment.

Summer Succotash

Servings

10

Prep Time

20 minutes

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.