SUCCOTASH SALAD

Succotash Salad image

Provided by Matt Lee And Ted Lee

Categories easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 ears sweet corn
2 cups fresh or frozen shell beans, shelled (limas, favas, purple hull or soy beans)
3 medium tomatoes, skinned, seeded, and roughly chopped
1/2 cup basil, coarsely chopped
3 tablespoons lime juice
4 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Steps:

Bring a large pot of water to boil, and blanch corn for two minutes. Remove, and reserve. Boil beans in same water until just soft, about 13 to 18 minutes. Strain beans, run them under cold water for a minute and reserve.
Cut corn from cob, and combine with beans, tomatoes and basil in a large bowl. Whisk together lime juice, olive oil, mustard, salt and pepper until emulsified, pour dressing over salad and toss. Toss again before serving.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams, TransFat 0 grams