This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.

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  • Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/23/2012
My wife's favorite salad for years. I lost the recipe card from Martha's Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.