Reviews (1) Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/23/2012 My wife's favorite salad for years. I lost the recipe card from Martha's Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.
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Gallery Summer Succotash Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 6 ounces fresh cranberry beans, shucked 4 ounces each haricots verts and wax beans, cut into 2-inch lengths 6 ounces sugar snap peas 3 garlic scapes, cut into 1-inch lengths (optional) 2 ears of corn, husked 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons champagne vinegar or white-wine vinegar 1/4 cup fresh tarragon, chopped Coarse salt and freshly ground pepper 1 avocado, cut into 6 wedges, then cut crosswise into thirds 5 ounces grape tomatoes, halved (1 cup)
Gallery Summer Succotash
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Gallery
Summer Succotash
Summer Succotash
Summer Succotash
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 6 ounces fresh cranberry beans, shucked 4 ounces each haricots verts and wax beans, cut into 2-inch lengths 6 ounces sugar snap peas 3 garlic scapes, cut into 1-inch lengths (optional) 2 ears of corn, husked 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons champagne vinegar or white-wine vinegar 1/4 cup fresh tarragon, chopped Coarse salt and freshly ground pepper 1 avocado, cut into 6 wedges, then cut crosswise into thirds 5 ounces grape tomatoes, halved (1 cup)
Directions
Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/23/2012 My wife's favorite salad for years. I lost the recipe card from Martha's Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/23/2012 My wife's favorite salad for years. I lost the recipe card from Martha's Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.Martha Stewart Member
Rating: Unrated 08/23/2012
My wife’s favorite salad for years. I lost the recipe card from Martha’s Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.
Rating: Unrated
All Reviews for Summer Succotash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Succotash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
