Grilled Succotash Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

Steps:

• Preheat a grill to medium high. Drizzle the corn, bell pepper and jalapeño with canola oil and season with salt. Grill, turning, until lightly charred, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the bell pepper and jalapeño, then slice the bell pepper and dice the jalapeño. Cut the corn kernels off the cobs.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, adding the lima beans during the last 1 to 2 minutes of cooking. Drain the pasta and beans and toss with 1 tablespoon canola oil.
• Combine the lemon juice, honey, parsley and salt and pepper to taste in a food processor and pulse. With the motor running, drizzle in the remaining 1/4 cup canola oil and process until smooth.
• In a large bowl, combine the pasta, lima beans, corn, bell pepper and dressing and toss well. Add the jalapeño, 1 teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper, if needed. Refrigerate until cold and the flavors have married, 1 to 2 hours. If acid is lacking, squeeze half a lemon over the salad before serving.

Steps:

• Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
• In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Steps:

• Prepare a grill for medium-high heat.
• Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
• Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.

Steps:

• Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
• Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
• In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

Steps:

• Heat gas or charcoal grill. Place corn, zucchini, onion and tomatoes in grill basket (grill "wok") or directly on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning occasionally, until slightly charred and crisp-tender. Remove vegetables from grill; cool.
• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon of the drippings in skillet. Crumble bacon; set aside.
• Cut corn off cobs. Chop zucchini and onion. Cut tomatoes in half. Add butter and garlic to bacon drippings in skillet. Cook and stir over medium-high heat 1 minute. Stir in grilled vegetables and bacon. Cook 3 to 4 minutes, stirring occasionally, until hot. Sprinkle with basil and thyme. Season with salt and pepper to taste.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
• Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
• Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
• Whisk 1 tablespoon olive oil and vinegar together in a bowl.
• Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.