Summer Succotash

This salad was the perfect side with bean tacos.  The colors are wonderful and the lime juice and garlic is all the dressing this salad needs


6 ears of fresh corn
1 red pepper, chopped
1 large zucchini, chopped
2 cups green beans, trimmed then cut in half
3 small heirloom tomatoes, diced
½ small red onion, diced
4 large cloves garlic, minced
1 T. balsamic vinegar
1 large lime, juiced
Salt to taste
¼ t. dried basil


Line a baking sheet with no stick foil. 

In a small bowl add the heirloom tomatoes, a pinch of salt and the dried basil.  Set aside.

Cut the corn off the cob directly on to the baking sheet.  Add the red pepper, zucchini, balsamic vinegar and 2 cloves minced garlic and mix well.  Place in the broiler for approximately 5 minutes, stir and broil another 2 to 4 minutes until the veggies start to char.  Remove from broiler and let cool.

Using a medium size sauce pan, boil enough water to cover green beans.  Boil for 5 minutes, green beans should be bright green.  Remove from water and place in an ice bath to stop cooking.  Drain water and place in a large salad serving


Add the onion, broiled veggies and heirloom tomatoes in with the green beans and mix well.

Squeeze fresh lime juice and add remaining garlic to the salad.  Season with salt and serve.