Sufferin Succotash Salad Recipes

Steps:

• Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels.
• Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the beans until tender, about 15 minutes; rinse with cold water and set aside.
• Cut the turkey thighs into bite sized chunks, season with a little salt and pepper and toss with the flour.
• Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
• Add diced onion, bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom.
• Return the turkey to the pot, add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender.
• Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered.
• Season with salt to taste, a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.

Steps:

• Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Steps:

• Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
• Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
• In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

Steps:

• Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
• In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Steps:

• Combine veggies and dress with vinegar and oil, salt and pepper.