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Gallery Corn, Fava Bean, and Cucumber Succotash Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 cup fresh fava beans (from about 20 pods) 2 teaspoons canola oil 2 tablespoons finely diced white onion 1 English cucumber, peeled, seeded, and coarsely chopped Kosher salt and freshly ground black pepper 1 cup fresh corn kernels (from about 2 ears) 1/2 cup diced red bell pepper 2 teaspoons chopped fresh tarragon
Gallery Corn, Fava Bean, and Cucumber Succotash
Recipe Summary Servings: 4
Gallery
Corn, Fava Bean, and Cucumber Succotash
Corn, Fava Bean, and Cucumber Succotash
Corn, Fava Bean, and Cucumber Succotash
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup fresh fava beans (from about 20 pods) 2 teaspoons canola oil 2 tablespoons finely diced white onion 1 English cucumber, peeled, seeded, and coarsely chopped Kosher salt and freshly ground black pepper 1 cup fresh corn kernels (from about 2 ears) 1/2 cup diced red bell pepper 2 teaspoons chopped fresh tarragon
Directions
Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.
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All Reviews for Corn, Fava Bean, and Cucumber Succotash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Corn, Fava Bean, and Cucumber Succotash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest