The Latino Experience

The Latino Experience

Start watching
Professor T

Professor T (UK)

Start watching
SoCal Update

SoCal Update

Start watching
Us

Us

Start watching
Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching
Line of Separation Key Art.

Line of Separation

Start watching
Artbound

Artbound

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching
Independent Lens

Independent Lens

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

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
Redwood trees at Santa Barbara Botanic Garden

Where to Find Majestic Redwoods in SoCal

Here are six fantastic places where you can enjoy the monumental grandeur of redwood trees in Southern California — from the Central Coast to North Orange County and beyond.
A light structure similar to scaffolds were used in the 1984 Los Angeles Olympics.

How the Gleeful Aesthetic of L.A.’s 1984 Olympics Unified a Sprawling City

In 1984, Los Angeles exuded Olympic psychedelia, a gleeful '80s aesthetic which underlined the complementary power of sport, culture and art. It would also revitalize a bedraggled Olympic movement.
Nat King Cole And John F. Kennedy greet an African American debutante.

How African American Debutantes Shaped a New Vision of Black Womanhood

The history of the young Black "deb" illuminates African American women's history and the complexity of racial representation. Theirs is a story of challenging institutionalized stereotypes that limit the role and potential of Black girls.