SUCCOTASH SALAD RECIPES

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SUPER SIMPLE SUCCOTASH RECIPE | NANCY FULLER | FOOD NETWORK



Super Simple Succotash Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

4 thick slices bacon, chopped
1 pint cherry tomatoes, halved 
2 cloves garlic, chopped 
1 small yellow onion, chopped 
5 ears corn, shucked and kernels cut off (about 5 cups)
5 ears corn, shucked and kernels cut off (about 5 cups) 
2 cups canned lima beans, rinsed 
1/4 cup fresh basil leaves, torn 
1 tablespoon red wine vinegar 
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper

Steps:

  • Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

HOW TO MAKE SUCCOTASH WITH FRESH OR FROZEN VEGETABLES | KI…



How To Make Succotash with Fresh or Frozen Vegetables | Ki… image

A big platter of succotash is a celebration of all the vibrant vegetables coming into season: sweet corn, baby lima beans, ripe red tomatoes, and tender okra. Here's how to make it throughout the spring and summer months.

Provided by Patty Catalano

Categories     Lunch    Dinner    Side dish    Salad

Total Time 2640S

Prep Time 1320S

Cook Time 1320S

Yield 6

Number Of Ingredients 12

1 cup frozen baby lima beans
1 medium green bell pepper
1/2 medium sweet onion
2 cloves garlic
1 pint grape or cherry tomatoes
4 ounces fresh or frozen okra (about 1 cup)
1/4 cup loosely packed fresh basil leaves
2 cups fresh or frozen corn kernels (from about 2 ears fresh)
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1 tablespoon apple cider vinegar
1/4 teaspoon freshly ground black pepper

Steps:

  • Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
  • Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
  • Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
  • Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
  • Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
  • Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
  • Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
  • Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
  • Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.

Nutrition Facts : SaturatedFatContent 2.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.1 g, SugarContent 5.6 g, ServingSize Serves 6, ProteinContent 6.0 g, FatContent 8.5 g, Calories 181 cal, SodiumContent 468.7 mg, FiberContent 3.5 g, CholesterolContent 0 mg

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