Daily Hampshire Gazette - Established 1786
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Corn, String Bean &  Potato Succotash Salad

Note: Adapted from “Canal House Cooks Every Day” by Melissa Hamilton and Christopher Hirsheimer.

Cook: Put 4 thin-skinned waxy potatoes in a pot of salted cold water. Bring to a boil over medium-high heat. While potatoes cook, add 4 shucked ears of corn to the pot; cook 3-5 minutes. Remove corn from water; cool. Add 1/2 pound trimmed string beans to pot; cook until tender, about 5 minutes. Scoop beans out of pot with a slotted spoon; cool quickly in a bowl of ice water. Drain potatoes when tender; about 20 minutes depending on size.

Assemble: Cut corn off cob into a large bowl. Cut potatoes into slices or chunks. Add to bowl. Drain green beans, add to bowl. Add 1 finely chopped shallot; a handful fresh parsley leaves, chopped; 1/3 cup extra-virgin olive oil, salt and pepper. Toss gently.

Adjust seasonings, adding more oil if needed. Servings: 4 to 6

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Indulge your appetite for sweet corn by shopping farmers markets, roadside stands and local grocers for freshly picked ears, then crunching your way around cob after cob after cob. And when you decide you’ve had enough, let these recipes seduce you into indulging one, two or three more times with salads that embrace summer’s best produce and the season’s easygoing … 0