6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: Summer Succotash Salad

Support Provided By

Cook's Country wanted to lighten up stodgy, old-school succotash by using fresh vegetables and minimizing the flavor-dulling cream and butter.

Summer Succotash Salad
Cook's Country

For a summer succotash salad recipe that lightens up succotash with fresh vegetables, we cooked all the vegetables in the same pot of well-salted simmering water, staggering their cooking times to ensure they all finished at the same time. Once the vegetables were tender, we rinsed them under cold water to stop their cooking and conserve their bright color. Most succotash salad recipes call for finishing the dish with butter or cream, but we opted for a light vinaigrette spiked with lemon juice, red onion and basil.

Summer Succotash Salad
Serves 4

INGREDIENTS

3 tablespoons olive oil
1 ½ tablespoons lemon juice
1 teaspoon honey
½ onion, red (small), minced
¾ pound green beans, ends trimmed and cut in half crosswise
2 ears corn, kernels removed from cobs
½ pound frozen lima beans
2 tablespoons chopped fresh basil

INSTRUCTIONS

This salad can be kept covered and refrigerated for up to 1 day. If making the salad in advance, add the basil just before serving.

1. Stir oil, lemon juice, honey, red onion and salt and pepper to taste together in small bowl.

2. Bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt and green beans and cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables into colander and rinse under cold running water until cool. Drain vegetables well and transfer to serving bowl.

3. Toss vegetables with dressing to coat evenly. Stir in basil and season with salt and pepper. Serve.

Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!

Support Provided By
Read More
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.
Two rows of colorfully lit Christmas trees at Hikari – A Festival of Lights at Tanaka Farms. | Sandi Hemmerlein

Six SoCal Holiday Lights Drive-Thrus and Drive-Bys for 2020

Haul out the holly and fill up the stockings. We need a little Christmas! Here are some of the best drive-thru holiday experiences in Southern California.