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Photo Credit: Elizabeth Newman

Summer Succotash

by Giada De Laurentiis
Prep Time
20 minutes
Serves
6
Beginner
Photo Credit: Elizabeth Newman

Summer Succotash

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

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Summer Succotash

Servings

10

Prep Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Summer Succotash

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

  1. This recipe originally appeared on Giada on the Beach. Episode: Clam Bake.
  2. 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
10
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
33 grams
Protein
3 grams
Fat
8 grams
Saturated Fat
4 grams
Cholestrol
13 milligrams
Sodium
109 milligrams
Fiber
1 grams
Sugar
22 grams
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gluten free
nut free
vegetarian

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