Summer Succotash
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(adapted from Giada DiLaurentis)
Ingredients:
8 ounces green beans, trimmed
Kernels from 3 ears of corn, about 2 1/2 cups
1 cup yellow cherry tomatoes, halved
1 red bell pepper, cut into 2 inch strips, about 1/4 inch thick
3 Tablespoons fresh mint and/or basil leaves, chopped
2 teaspoons dried oregano
3 Tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper
Make the succotash:
Cook the beans in a medium-size pot of salted boiling water for 4-5 minutes until crisp tender. Immediately drain the beans and rinse under cold water to stop the cooking and set the green color. Slice the beans on the diagonal in 2 inch pieces. Alternatively, if the beans are very tender and crisp, you can use them raw.
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 pepper, and toss to coat. Let sit for 1 hour to allow the flavors to meld. Serve at room temperature, or keep chilled in the fridge for up to 2 days.
Makes 4-6 servings. YUM!
LESSONS Learned:
1. If the green beans are very fresh and tender, you can skip boiling the beans.
2. To wake up the dried oregano, rub the leaves between your fingers to activate the oils and increase the flavor.
3. Make it a light meal by tossing in some cubed fresh feta or mozzarella or topping with some grilled chicken or shrimp.