Summer succotash salad - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Or 4 ears fresh yellow corn, shucked and silk removed | |
| 2 | tablespoons | Vegetable oil |
| 1 | small | Zucchini, sliced |
| 1 | small | Onion, chopped |
| 1 | small | Sweet red pepper, halved, seeded, and cut into 1/2-inch-wide strips |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | All-purpose flour |
| ½ | cup | Water |
| 1 | pack | (10-oz) frozen baby lima beans, thawed |
| ⅓ | cup | Cider vinegar |
| ½ | pounds | Fully cooked ham, cut into 2-by 1/2-inch strips |
| Dash hot red-pepper sauce | ||
| 1 | teaspoon | Snipped Fresh chives |
Directions
1. With sharp knife, cut corn kernels from cobs (you should have about 3 C kernels). Set corn kernels aside.
2. In large skillet, heat oil over medium high heat. Add zucchin1 and onion; saute until lightly browned, about 3 minutes. Stir in red pepper and saute 1 minute. Reduce heat to medium. Stir in sugar and flour until well mixed.
3. Add water, corn kernels, beans, and vinegar to zucchin1 mixture.
Heat to boiling, stirring until slightly thickened. Cover and reduce heat to low. Cook corn mixture until corn and beans are tender.
Remove from heat and cool slightly.
4. Stir ham and pepper sauce to taste into corn mixture. Spoon salad into serving dish. Sprinkle Nith chives. Serve immediately.
Nutritional information per serving protein: 22 grams; fat: 12 grams; carbohydrate: 44 grams; fiber: 12 grams; sodium: 899 milligrams cholesterol: 30 milligrams; calories: 351.
Country Living/June/93 Scanned & fixed by DP & GG