Succotash salad
Delight in the fresh flavors of succotash salad, with vibrant veggies and a tangy vinaigrette for a perfect balance of sweet and savory notes.
Ingredients:
- Kosher salt and freshly ground black pepper
- 450g frozen lima beans
- 450g frozen corn
- Extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 3 tablespoons chopped fresh parsley
- 1 teaspoon finely chopped fresh sage
- 1/8 teaspoon freshly grated nutmeg
- 4 ripe plum or vine-on tomatoes, chopped
Instructions:
- Place a medium-sized pot filled with salted water on the stove and heat it until it boils. Put in the lima beans and let them cook until they are slightly soft, which should take around 15 to 20 minutes. Next, add the corn, bring the water back to a gentle boil, and then drain the vegetables. Finally, rinse them under cold water to cool them down. While the vegetables are cooking, take a medium skillet and heat up 1 tablespoon of olive oil over medium-high heat. Add the onions and cook them, stirring frequently, until they are tender and have golden brown spots, which should take about 8 to 10 minutes. Allow the onions to cool down. In a large bowl, combine the cider vinegar, parsley, sage, nutmeg, 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the tomatoes, cooked onions, lima beans, and corn to the bowl and mix everything together.
Summary:
- Calories: 1208 kcal
- Fat: 27 g
- Protein: 50 g
- Carbs: 215 g
- Potassium: 4060 mg
- Magnesium: 413 mg