This variation of succotash salad is a great accompaniment to a summer fish fry. Cooked al dente, these fresh crisp vegetables are delicious and healthy. Many of the ingredients are now available at your local farmers market. I use organic whenever possible.
Ingredients:
- 2 or more small, preferably yellow zucchini
- 1 lb mixed beans ( waxed or green or both )
- 1/3 lb snap peas
- 2 medium ears sweet corn
- 1/3 cup extra virgin olive oil
- 3 T coarsely chopped parsley
- 3 T finely chopped mint
- 2-3 T Italian white wine vinegar
- Sea salt and freshly ground pepper
Directions:
- Slice and cook zucchini 2 mins or less in medium pan of boiling water.
- Drain well and toss with a little bit of salt. Set to one side.
- Bring A medium pot of water to boil. Lightly salt and add beans. Cook until tender and can be pierced with a fork, about 2 mins. Remove with a slotted spoon. Set to one side.
- Return the water to boiling. Add the snap peas cook until tender but not overdone. Remove with a slotted spoon and set to one side.
- Return water to boiling. Add 2 ears of corn. Cook approximately 8 mins after the water begins to simmer.
- While the corn is cooking toss the beans, snap peas with the zucchini in a large bowl with the olive oil, parsley and mint. Season with a little salt and pepper.
- After corn is done, cool slightly and cut the corn from the cobs in a downward motion. Try to keep kernels together in little chunks.
- Fold in corn. Serve cold or slightly warm for best flavor.
ENJOY!