American Sukkotash salad traditionally made from corn kernels and beans with other vegetables to taste. Excellent with this the mixture combines, for example, bell peppers and jalapenos. And to fill the salad with a brighter flavor, pre-fry the pepper and corn on the cob on the grill. All vegetables are then mixed with greens. and tart dressing of lemon juice and honey, and kavatappi pasta turn a salad into a very satisfying side dish. Before serving, the salad must insist that all juices are mixed, and cool well. IN USA Sukkotash is one of the most popular picnic dishes. Its comfortable take to nature in the summer, because it does not deteriorate for a long time.
The author of the recipe is Damaris Phillips, the chef leading the culinary show
Time: 2 час. 45 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 ears of corn peeled
- 1 red bell pepper
- 1 jalapeno pod
- 5 tbsp. l rapeseed oil + optional to sprinkle
- 340 gr kavatappi pasta (corkscrew)
- 1 tbsp. frozen lima beans, thaw
- 2/3 Art. freshly squeezed lemon juice + extra for necessary (about 5 lemons)
- 2 tbsp. l honey
- 1/4 bunch of parsley (0.5 tbsp. Leaves)
Recipes with similar ingredients: lima beans, corn, pepper sweet, jalapeno peppers, cavatappi pasta, lemon juice, honey
Recipe preparation:
- Preheat the grill to moderate heat. Sprinkle the corn bell pepper and jalapenos with rapeseed oil and sprinkle with salt. Fry turning until vegetables are lightly fried, for 2-3 minutes each side. Set aside to cool. Remove the stalk and seeds with bell pepper and jalapenos, then chop bell pepper stripes and jalapenos into cubes. Cut corn kernels with cobs.
- In a large pan, bring salted water to a boil. Add the paste and cook until al dente, 8-10 minutes, adding Lima beans in 1-2 minutes until ready. Drain and mix pasta and beans with 1 tbsp. l rapeseed oil. [right] [/ right]
- Mix lemon juice, honey, parsley, salt in a food processor and black pepper to taste and beat. Without stopping the combine, pour in the remaining 1/4 tbsp. rapeseed oil and beat the dressing well.
- In a large bowl, mix pasta, beans, corn, sweet pepper and dressing and mix well. Add jalapenos for 1 hour. l at a time until you reach the desired level of stiffness. At salt and pepper again if necessary. Refrigerate so that all tastes and aromas make friends, for 1-2 hours. If not enough sour, squeeze half a lemon on the salad before serving.
