Balsamic Succotash Recipes

Steps:

• Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

Steps:

• In a large nonstick skillet, melt butter over medium heat.
• Add in onion and garlic; stir/saute for 3 minutes or until onion is soft.
• Add in corn, bell pepper, basil, and beans; stir/saute 4 minutes.
• Add in broth, sugar, salt, and pepper; cook 7 minutes or until liquid almost evaporates.
• Remove skillet from heat and stir in vinegar.

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

Steps:

• Bring 1/2 cup water to a boil in a saucepan.
• Add beans, and cook uncovered for 5 minutes.
• Add corn, bell pepper, savory and 1/2 teaspoon salt.
• Cook 5 minutes, stirring occasionally.
• Remove from heat, and stir in tomato.

Steps:

• Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
• In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
• Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
• To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.