Succotash salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Succotash salad is a quintessentially American dish, the main ingredients of which are beans and corn, along with other vegetables to taste. The combination of beans and corn makes the salad very nutritious yet inexpensive and readily available, which is why it gained popularity during the Great Depression in the United States. Today, succotash is most often prepared in the summer for picnics, camping trips, and travel. It travels well and can be stored for quite a long time in hot weather. Moreover, the salad is very colorful and delicious. Combine the beans and corn with avocado, tomatoes, peppers, and herbs, and drizzle with vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups green beans
- 1 package 300g frozen lima beans, thawed
- 3 cups corn kernels (from about 4 ears)
- 1 small avocado, peeled, pitted and cut into small pieces
- 1 cup grape tomatoes, halved
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and finely chopped
- 10 basil leaves, thinly sliced
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon of honey
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Recipes with similar ingredients: green beans, lima beans, corn, Avocado, grape tomatoes, wine vinegar, jalapeno pepper, basil
Cooking the dish according to the recipe:
- Bring a medium saucepan of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans are slightly softened, 3 to 5 minutes. Drain and run under cold running water to cool. Cut the green beans into 1-inch (2.5 cm) pieces.
- In a large bowl, combine the green and lima beans, corn, avocado, tomatoes, onion, jalapeño, and basil. In a separate bowl, combine the olive oil, vinegar, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the vinaigrette over the salad and toss to combine.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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