Succotash
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 zucchini sliced
- 3/4 cup extra virgin olive oil
- dressing
- 2 handfulls green beans cut into 1 inch pieces
- 1 can corn drained (or roasted corn cut off cobb)
- 1 shelled edamame (i buy frozen, and let thaw)
- 1 yellow squash if desired, sliced
- 2 tablespoons grainy (seeded) mustard
- 1/4 cup lemon juice (about 1 lemon)
- 1-2 cloves garlic finely crushed
- freshley ground salt
- Carbohydrate 75.1473411252529 g
- Cholesterol 0 mg
- Fat 129.946168037535 g
- Fiber 13.6840000337374 g
- Protein 11.3644308368516 g
- Saturated Fat 18.9980524357952 g
- Serving Size 1 1 Serving (1010g)
- Sodium 2956.92248276105 mg
- Sugar 61.4633410915155 g
- Trans Fat 10.8959895833922 g
- Calories 1422 calories
If using frozen edamame, let thaw while you chop up the other vegetables. Chop up vegetables into bite sized pieces, and combine in big bowl. For the Dressing: The dressing will make about twice as much as you'll need for the Succotash, but it's good, so nice to have in the fridge for a salad, or for next time you make this dish! Put your mustard, garlic and lemon juice in a small bowl (or pitcher) and combine well with a fork. Add the olive oil, pouring slowly as you combine. Whisk well with a fork –the mixture will be quite thick. Taste and adjust ingredients to your liking. Season with salt and pepper. Feel free to add a little mild vinegar if you want more of a kick. Pour about half of the dressing on top of the chopped vegetables, and mix. Store the rest in the fridge. Dressing stores in fridge for months.
