Summer Succotash
This bright, zingy salad of raw vegetables is the perfect cookout accompaniment.
Photo Credit: Food Network
Prep Time
Inactive Time
Total Time
Cooking Level
Serving size:
Serves 4 to 6
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.
Article by Giada De Laurentiis
