Chilled Succotash Salad with Red Wine Vinaigrette

Chilled Succotash Salad with Red Wine Vinaigrette

Chilled Succotash Salad with Red Wine Vinaigrette is a refreshing seasonal savory.

Chilled Succotash Salad with Red Wine Vinaigrette
 
Makes 8 servings
Ingredients
  • 2 ears yellow corn, shucked
  • 1 cup okra pods
  • 1 teaspoon olive oil
  • 1 teaspoon water
  • ½ cup cooked baby lima beans
  • ½ cup canned black-eyed peas, rinsed and drained
  • Red Wine Vinaigrette (recipe follows)
  • Garnish: crumbled cooked bacon
Instructions
  1. Bring a large saucepan of water to a boil, and add corn ears. Cook for 3 minutes. Remove corn ears from boiling water.
  2. Heat a large nonstick sauté pan over high heat until very hot. Place corn ears in pan, and sear, turning frequently with tongs, until corn kernels are slightly charred, approximately 1 minute. Remove from pan, and let stand until cool enough to handle.
  3. Stand corn ears on end, and using a sharp knife, cut downward, removing kernels from cobs. (You should have approximately ½ cup corn kernels.)
  4. Cut okra pods on the diagonal into ¼-inch slices, discarding stems and tips. (You should have approximately ½ cup okra.)
  5. In a medium nonstick sauté pan, heat oil over medium-high heat. Add okra, and cook, stirring frequently, until slightly charred. Add 1 teaspoon water, and cover pan with lid to steam okra. Reduce heat to medium-low, and cook, stirring occasionally, until okra is tender, 1 to 2 minutes.
  6. In a medium bowl, stir together corn kernels, okra, lima beans, and black-eyed peas until blended. Add enough Red Wine Vinaigrette to moisten vegetables, reserving some to drizzle over individual servings.
  7. Place succotash in a covered container, and refrigerate until cold, approximately 4 hours.
  8. Just before serving, stir succotash, and spoon into individual serving dishes. Drizzle with remaining Red Wine Vinaigrette.
  9. Garnish with crumbled bacon, if desired.

Red Wine Vinaigrette
 
Makes 6 tablespoons
Ingredients
  • ¼ cup red wine vinegar
  • 1 teaspoon minced shallot
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon granulated sugar
  • 2 tablespoons extra-light olive oil
Instructions
  1. In a small bowl, whisk together vinegar, shallot, salt, pepper, and sugar. Gradually add oil in a slow, steady stream, whisking until emulsified. Cover and store vinaigrette at room temperature, and use the same day.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today! 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.