F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Summer Succotash Salad with Mustard-Thyme Dressing

  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Dressing

  1. 1/4 cup red wine vinegar
  2. 2 tablespoons whole-grain mustard
  3. 2 tablespoons minced shallot
  4. 1/4 cup extra-virgin olive oil
  5. 1/4 cup vegetable oil
  6. 1 tablespoon chopped thyme
  7. 1 tablespoon chopped tarragon
  8. Kosher salt and freshly ground pepper

Vegetables

  1. 1 pound yellow wax beans, cut into 1 1/2-inch lengths
  2. 1 pound green beans, cut into 1 1/2-inch lengths
  3. 1 cup shelled fresh or frozen lima beans or edamame (about 1 pound unshelled)
  4. 2 tablespoons extra-virgin olive oil
  5. 4 ears of corn, shucked and kernels cut from the cobs
  6. 2 pints cherry tomatoes, halved (4 cups)
  7. 3 scallions, minced
  8. Salt and freshly ground pepper
  1. In a food processor, combine the vinegar, mustard and shallot and process until smooth. With the machine on, slowly add the olive and vegetable oils and process until emulsified. Add the thyme and tarragon and pulse just until combined. Transfer to a bowl and season with salt and pepper.
  2. In a large pot of boiling salted water, cook the yellow wax and green beans until crisp-tender, about 7 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold water. Drain and pat dry. Add the limas to the pot and boil until tender, about 4 minutes. Drain and refresh under cold water. Drain well and pat dry.
  3. In a large skillet, heat the olive oil until shimmering. Add the corn and cook over moderate heat, stirring often, until crisp-tender, about 3 minutes. Transfer the corn to a plate to cool.
  4. In a very large bowl, combine the yellow wax and green beans with the lima beans, corn, tomatoes and scallions. Add the dressing and toss to coat. Season with salt and pepper and serve.
Make Ahead The dressing can be refrigerated for 3 days. The dressed salad can be refrigerated for 4 hours. Return to room temperature before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.