Tuesday, October 28, 2008

Basil Succotash

Here's another one of the recipes from the photos I posted a couple weeks ago:

Basil Succotash

1 c (approx) of frozen shelled edamame
1 c (approx) of fresh green beans, cut into 1/2 inch pieces
1 c diced tomatoes, halved cherry tomatoes or red pepper
2 cups or so of corn kernels (either 15oz can, rinsed and drained, or cut from 3-4 ears of corn)
a good handful of fresh basil, chopped or torn
2 T rice vinegar or
1 T olive oil
1/4 t salt

Steam the edamame and green beans for a few minutes, or until tender but not mushy. Combine all the vegetables in a bowl. In a separate bowl combine the vinegar, olive oil and salt. Mix and pour over the vegetables.

This is a great way to use those end of the summer tomatoes and basil.



Live.Love.Eat said...

Their ain't nothing suffering about this succotash :) Looks great and so healthy!!!

Kelly said...

Thanks for checking out my blog! And now I'm here checking out yours. Definitely try the Creamsicle cupcakes...they are delish. I'm eyeing your pumpkin dip. Yum!

whitneyingram said...

End of summer basil? What? Where? Oh yeah, back in California. Ethan forgot to put my gorgeous basil plant in my moving truck. Grrr.