I’m borrowing a number of recipes from my friends and favorite bloggers like Tricia White and her Friends Food Family blog. Tricia shares a life long love of food with stories of her family and friends.
Trish recently posted a Cook’s Illustrated recipe for a Modern Succotash Salad. While it may be too soon to get fresh, locally grown corn, you may be able to find beans and peas. Keep this recipe handy for mid-July when the “corn is in” at Flint Farm in Mansfield!
3 tablespoons of olive oil
1 1/2 tablespoons of lemon juice (freshly squeezed)
1 teaspoon of honey
1/2 of a small red onion, minced
Salt and black pepper, to taste
3/4 pound of fresh green beans, trimmed and cut in half
2 ears of corn, kernels removed from the cob
1/2 pound of frozen lima beans
2 tablespoons of chopped fresh basil leaves
1. Stir together oil, lemon juice, honey, red onion and salt and pepper to
taste in a small bowl.
2. Bring 2 1/2 quarts of water to a boil in a large pan. Add 1 teaspoon of salt
and green beans, cook for 1 minute. Add corn and lima beans and cook until
tender, about 5 minutes. Drain vegetables in a colander and rinse under cold
running water until cool.
3. Toss vegetables with dressing and coat evenly. Stir in
basil and season with salt and pepper to taste. Serve immediately or
refrigerate until ready to serve.