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Summer Succotash

Summer Succotash
Prep Time
20 min
Yields
4 - 6 servings

Fresh garden veggies come together in this wonderfully colourful fresh salad.

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ingredients

8
oz green beans or wax beans, trimmed, halved and blanched
2 ½
cups corn kenels (about 3 ears)
1
cup cherry tomatoes (preferably Sungold), halved
1
small red bell pepper, cut into strips
¼
cup fresh mint leaves, chopped
2
Tbsp fresh oregano leaves, chopped
2
Tbsp white balsamic vinegar
¼
cup extra-virgin olive oil
¾
tsp kosher salt
1 8-oz
ball fresh mozzarella, diced
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directions

Step 1

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 toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

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