SUCCOTASH SALAD
This recipe is my take on the traditional American side dish. A mix of fresh and cooked veggies mix with avocado (that seems to make everything "Californian") and fresh tomatoes, this salad combines everything to love about summer produce!
Servings 6
Calories 66kcal
Ingredients
- 2 teaspoons olive oil
- 1 Cup chopped green beans
- kernels of 2 ears corn raw
- 1 Cup finely chopped cucumber
- ½ avocado cubed
- 1 Cup quartered cherry tomatoes
- ¼ Cup chopped cilantro
- 1½ Tablespoons rice vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
Instructions
- Heat olive oil over medium high heat. Add green beans and corn kernels. Saute 5-7 minutes until slightly tender.
- Meanwhile combine cucumber, avocado, and cherry tomatoes in large bowl. Add sauteed green beans and corn. Stir in cilantro, vinegar, salt, and pepper thoroughly.
- Refrigerate at least 1-2 hours before serving.
Notes
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Nutrition
Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 338mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg