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

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
Photo of lizzynewm

Article by Giada De Laurentiis

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