Summer Succotash Salad - Country Living Recipe

Summer Succotash Salad - Country Living Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
3: Or 4 ears fresh yellow corn,
2 tsp: All-purpose flour,
-shucked and silk removed,
1/2 cup: Water,
2 tbsp: Vegetable oil,
1 package: , (10-oz) frozen baby lima
1 small: Zucchini, sliced
-beans, thawed
1 small: Onion, chopped
1/3 cup: Cider vinegar,
1 small: Sweet red pepper, halved,
1/2 lbs: Fully cooked ham, cut into
-seeded, and cut into
-2: -by 1/2-inch strips,
-1/2: -inch-wide strips,
Dash hot red-pepper sauce,
1 tbsp: Sugar,
1 tsp: Snipped Fresh chives,

Directions:

1. With sharp knife, cut corn kernels from cobs (you should have
about 3 C kernels). Set corn kernels aside.

2. In large skillet, heat oil over medium high heat. Add zucchin1 and
onion; saute until lightly browned, about 3 minutes. Stir in red
pepper and saute 1 minute. Reduce heat to medium. Stir in sugar and
flour until well mixed.

3. Add water, corn kernels, beans, and vinegar to zucchin1 mixture.
Heat to boiling, stirring until slightly thickened. Cover and reduce
heat to low. Cook corn mixture until corn and beans are tender.
Remove from heat and cool slightly.

4. Stir ham and pepper sauce to taste into corn mixture. Spoon salad
into serving dish. Sprinkle Nith chives. Serve immediately.

Nutritional information per serving protein: 22 grams; fat: 12 grams;
carbohydrate: 44 grams; fiber: 12 grams; sodium: 899 milligrams
cholesterol: 30 milligrams; calories: 351.

Country Living/June/93 Scanned & fixed by DP & GG


Source from luhu.jp