WEEKDAYS 1e|12c|p

Summer Succotash

Summer Succotash Daphne Oz
This dish has all your summer favorites - green beens, corn and even blueberries!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
This dish has all your summer favorites - green beens, corn and even blueberries!
share
ingredients
  • 1/4 pound Green Beans (cut into thirds)
  • 2 cups Corn
  • 1 Spring Onion (sliced into thin rounds)
  • 1/4 cup Basil Leaves (chiffonade)
  • 1 pint Blueberries
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1/2 teaspoon Crushed Hot Red Chile Flakes
  • Salt and Freshly Ground Pepper
  • 1/2 cup hazelnuts (chopped)
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup hazelnuts (chopped)
    Toast hazelnuts in a small saute pan and set aside.
  • 2
    1/4 pound Green Beans (cut into thirds)
    1 Spring Onion (sliced into thin rounds)
    2 tablespoons olive oil
    In a large sauté pan over medium heat, heat the two tablespoons olive oil. Add the onions, green beans, and saute until green beans and onion have softened.
  • 3
    2 cups Corn
    1/4 cup Basil Leaves (chiffonade)
    1 pint Blueberries
    Remaining Extra Virgin Olive Oil
    2 tablespoons White Wine Vinegar
    1/2 teaspoon Crushed Hot Red Chile Flakes
    Salt and Freshly Ground Pepper
    In a mixing bowl add the corn, olive oil, and white wine vinegar. Remove onion and green bean mixture from heat and transfer into bowl with corn. Season with salt and pepper. Add the red chile flakes, basil and blueberries and toss to combine.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.