Tuesday, June 22, 2010

Succotash Salad with Black Bean-Squash Patties


I typically do my grocery shopping on Saturday afternoons, so Saturday at lunch I try to do a clean out the fridge lunch. I hate to bring home groceries when there's anything in the fridge because I like to start the week with a clean slate, and make sure I don't throw away anything. The only things left in there when I head out to the store are condiments. 
This blog is starting to sound more like therapy and confessions each day, huh? 
So anyway... while cleaning out the fridge on a Saturday afternoon, I came across a few ears of corn (because now it's on sale 10/$2!), tomatoes from the garden, haricots verts, a couple small summer squash, and half a log of goat cheese. I decided to make a random succotash type salad and top it with bean cakes. The meal was a definite winner. Not only did it clean out the fridge, but it's healthy, filling, and fresh. 

Succotash Salad with Black Bean-Squash Patties

Salad:
2 ears of corn, husked
1 pint cherry tomatoes, halved
1/2 lb. haricots verts, trimmed and cut in 1" segments

Dressing:
1 shallot, minced
1/4 c. apple cider vinegar
1 lime, juiced
1 tbsp. honey  
2 tbsp. EVOO
Salt and pepper

Black Bean Patties:
1 c. summer squash, finely diced
1 15 oz. can black beans, drained and rinsed
1/2 c. oatmeal, ground (or breadcrumbs)
1 egg white, beaten
1 tsp. chili powder
1 tsp. cumin
Salt and pepper

Accompaniments:
2 oz. crumbled goat cheese
Torn cilantro leaves

Clean corn cobs of strings, cut off kernels.
Bring 2" of water to a boil in a pot, add haricots verts and corn kernels, boil for 1 minute, drain and set aside.
Heat a griddle over medium.
In a large mixing bowl, combine squash, black beans, ground oats, egg whites, chili powder, cumin, salt and pepper, mash together with a fork to break up beans.
Use a spatula and divide mixture into patties (I made 5, pictured 3) and place on the griddle. 
Cook for 5 minutes, then flip and cook for another 5 minutes.
Add all dressing ingredients to the serving dish, whisk together.
Add corn, haricots verts, and tomatoes. Gently toss to mix in dressing.
Top with squash patties, crumbled goat cheese and cilantro. 

6 comments:

Tasha said...

This certainly doesn't seem like a clean-out-the-fridge meal to me! This salad looks beautiful and sounds like a perfect lunch or light summer dinner!

Dawn said...

Wow there's nothing in the fridge when you go shopping but condiments? I'm impressed! My fridge usually looks full still because with Gabrielle's allergies and Chris's taste in food we always have three kinds of everything. Milk, bread, spreads, dips...etc.

Laura T. said...

I wish my fridge were this chock full of goodies. These recipes sound like the perfect meal on a nice summer day.

Joanne said...

My roommate and I tend to grocery shop on different days and so there's never a dull moment in our fridge! It can be frustrating.

I love the idea of putting bean cakes on top of succotash! Yum.

dining room set said...

This is a pretty refreshing salad! I like it so much! Love the ideas here!

Dining Table Gal said...

Love the look of that salad! They are so delicious! I made them and its so yummy. We own a Dining Table ecommerce site and are always looking for great content to help inspire. Thanks.