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This bright, zingy salad of raw vegetables is the perfect cookout accompaniment.   Summer Succotash 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... giadzy.com

Summer Succotash

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  • 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
Serves 4 to 6

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.

Summer Succotash

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Summer Succotash

Serves:
6
Cooking Level:
Prep Time
20 minutes
Cook Time
Inactive Time
1 hour
Total Time
1 hour 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Summer Succotash

Photo Credit: Food Network

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

Summer Succotash

Serves:
6
Cooking Level:
Prep Time
20 minutes
Cook Time
Inactive Time
1 hour
Total Time
1 hour 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Vegetarian

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