During the Easter weekend, I spent time with family which, of course, means the over-consumption of food. Not wanting to contribute to the fat-fest that is Easter (and thus contribute to the size of my thighs) I decided to make some slightly healthier (but also tasty) options for our family gathering. I quickly made a Tuna Loaf , which everyone always enjoys and, if there’s leftovers, can be eaten the next day and freezes well too.
I then thought about making a salad. Now, I eat salad pretty much every single day. Which can get a little bit dull, to be honest. I didn’t want to make the usual lettuce-cucumber-tomato scenario, so I went with this yummy Green Bean and Corn Succotash. My ex Mother-in-Law used to make this for me whenever we got together for a family event. It is fresh and vibrant and so colourful. This isn’t her exact recipe – I haven’t been able to find her original one (which I put somewhere very safe and now, well, you can guess the rest) but it is pretty close and I reckon, with some tweaking, one day I might replicate hers exactly. In the meantime, I will enjoy some delicious trial and error 🙂
This recipe, below, is adapted from Celebratemag.com
350g green beans, trimmed and cut into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 small red onion, diced
3 cups corn kernels (fresh, or frozen, drained and cooled)
1/2 red capsicum, diced
1/4 cup chopped fresh herbs: parsley, basil, or cilantro
2 tablespoons white-wine vinegar
1 teaspoon sugar (start with 1/2 tsp, then add other half if you think it needs it!)
1 teaspoon wholegrain mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
- In a medium saucepan, cook green beans in boiling, salted water until bright green and barely tender, 2 minutes. Plunge beans into ice water to stop the cooking process; drain well on paper towels.
- Sauté diced onions until softened, 3 to 4 minutes, in the 2 tbs olive oil. Transfer to a large bowl, and let cool.
- Add corn, beans, capsicum and herbs to onions, tossing to combine;
- In a small jar, combine remaining 1/4 cup olive oil, vinegar, sugar, salt, mustard, and pepper; cover and shake to blend. Dressing can be made up to 1 day ahead and stored at room temperature.
- Just before serving, cover, and shake dressing jars to blend; drizzle on salads.
Voila! Yummy, healthy and a bit of a change from a boring green salad.
Thank you for popping in 🙂