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SUCCOTASH WITH APPLE CIDER VINAIGRETTE

SUCCOTASH WITH APPLE CIDER VINAIGRETTE

Preparation time: 45 Minuti

Nutritional information: 343 kcal / per serving

Course: First course

Geographic Area: Canada

Enviromental Impact: Low (0.21kg CO2 eq)

Recipe in partnership with:

Succotash is a dish of boiled corn mixed with beans and seasonal vegetables. The indigenous people of the Haudenosaunee (also called the Iroquois or Six Nations) used to call corn, beans and squash “the three sisters,” as these three plants are mutually supportive as they grow. Succotash ingredients may also include bell peppers, lima beans, zucchini, summer squash and browned bacon.

Ingredients for portion

  • apple cider vinegar 30ml
  • maple syrup 10ml
  • Dijon mustard 5ml
  • olive oil 30ml
  • vegetable oil 30ml
  • halls q.b.
  • pinch of ground black pepper 1
  • Fresh sweet corn kernels (about 5 cobs) 500g
  • Green beans, hulled and cut into 2 cm chunks 100g
  • Yellow green beans, hulled and cut into 2 cm chunks 100g
  • Asparagus, hulled and cut into 2 cm pieces 100g
  • radishes, thinly sliced 50g
  • Red onion, cut into 0.5 cm cubes 100g
  • Cherry or date tomatoes, cut in half lengthwise 20
  • smooth-leaf parsley, finely chopped 10g
  • pre-cooked Great Northern beans, rinsed 100g
  • Precooked red beans, rinsed - Salt and ground black pepper to taste 100g

Preparation

1.

For the vinaigrette:
In a bowl, mix apple cider vinegar, maple syrup, and Dijon mustard with a whisk.
2.

Slowly pour in the olive oil and vegetable oil, continuing to stir vigorously.
3.

Taste and adjust the seasoning with salt and ground black pepper. Set it aside.
4.

For succotash:
Put the corn cobs
in a large pot with cold salted water and bring to a boil. Turn down the heat and let it simmer until the corn kernels are tender
5.

Cool the cobs under cold water. When the cobs have cooled, shell them to obtain the kernels.
6.

Bring salted water to a boil in a large pot.
7.

Dip the green beans and asparagus into boiling water and cook them for one minute.
8.

Drain and cool them under cold water.
9.

Transfer all the Succotash ingredients to a large bowl, add the vinaigrette, and stir to mix everything together.
10.

Taste and adjust the seasoning.
11.

Tip: If you use flat beans (Great Northern) and dried red beans, cover them with cold water and let them soak for 24 hours. Then you can cook them in water or vegetable broth until tender.

Enviromental Impact

Low

Details

Per serving:

0.21kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.