Fresh succotash salad with wilted greens from Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson

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Notes about this recipe

  • emiliang on February 27, 2013

    This was a pretty tasty and vibrant side dish, even though I used frozen corn and frozen lima beans rather than fresh. Might try it again, maybe using peas instead of the limas. The mint didn't come through, though. Maybe double the amount next time.

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