Summer Succotash with Herbed Vinaigrette

Summer Succotash with Herbed Vinaigrette
Summer Succotash with Herbed Vinaigrette
Makes 8 servings
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  1. 2 quarts water
  2. 11/2 teaspoons coarse salt, divided
  3. 1 (16-ounce) package orecchiette
  4. 1/4 cup olive oil, divided
  5. 2 tablespoons butter
  6. 1 small yellow onion, chopped
  7. 1 red bell pepper, diced
  8. 1 yellow bell pepper, diced
  9. 1 garlic clove, minced
  10. 3 cups fresh corn kernels
  11. 1 (10-ounce) package frozen lima beans, thawed
  12. 1 (8-ounce) package French green beans, cut in half
  13. 3 tablespoons torn fresh parsley
  14. 2 tablespoons chopped fresh dill
  15. 2 tablespoons chopped fresh chives
  16. Herbed Vinaigrette (recipe follows)
Herbed Vinaigrette
  1. 1/2 cup olive oil
  2. 1/4 cup white-wine vinegar
  3. 2 tablespoons fresh lime juice
  4. 1 teaspoon chopped fresh dill
  5. 1 teaspoon chopped fresh parsley
  6. 1/4 teaspoon sugar
  7. 1/4 teaspoon coarse salt
  8. 1/4 teaspoon ground black pepper
  1. In a heavy-bottomed stockpot, bring water to a rapid boil. Add 1 teaspoon salt. Add pasta, and cook, uncovered, stirring occasionally, to desired degree of doneness, about 6 to 8 minutes. Drain, and toss with 2 tablespoons olive oil; set aside.
  2. In a large deep skillet, melt butter with remaining 2 tablespoons olive oil over medium-high heat. Add onion, red bell pepper, yellow bell pepper, and garlic. Cook, stirring often, until onion and peppers are tender, about 5 minutes. Add corn, lima beans, and green beans. Continue to cook until vegetables are tender, about 10 minutes longer. Stir in parsley, dill, chives, and remaining 1/2 teaspoon salt. Transfer succotash to a large bowl; toss with Herbed Vinaigrette. Serve immediately.
Herbed Vinaigrette
  1. In a small bowl, whisk together olive oil, vinegar, and lime juice. Add dill, parsley, sugar, salt, and pepper. Refrigerate for up to 2 hours before using. Store, covered, in refrigerator
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