"We’ll often make this salad with leftover cooked corn. And if we have a little summer squash or fresh peas or favas on hand, we’ll cook them up and add them. You needn’t worry if you have a little more of one ingredient or a little less of another — this salad isn’t finicky. One more thing about this salad is that from time to time we’ll toss in (at the end) some pitted oil-cured olives and small chunks of salty cheese like feta or ricotta salata. Add those, and you’ve got a meal."
Christopher Hirsheimer and Melissa Hamilton
- 4 thin-skinned waxy potatoes
- Salt, to taste
- 4 ears corn, shucked
- 1/2 Pound string beans, trimmed
- 1 shallot or 2 scallions, finely chopped
- Handful of parsley leaves, chopped
- 1/3 Cup really good extra-virgin olive oil
- Pepper, to taste
Cook the potatoes in a large pot of boiling salted water over medium-high heat. While the potatoes are cooking, add the corn to the pot and cook for 3–5 minutes. Pull the corn from the boiling water and let it cool. Next, add the string beans to the pot and cook until tender, about 5 minutes. Scoop the string beans out of the boiling water with a large slotted spoon or a pair of tongs and put them into a bowl of cold water to cool them down quickly. Drain the potatoes when they are tender, about 20 minutes depending on their size.
Cut the corn off the cob into a large bowl. Cut the potatoes into slices or chunks and add them to the bowl with the corn. Drain the beans and put them into the bowl. Add the shallots, parsley, and olive oil, and season with salt and lots of pepper. Toss and adjust the seasonings adding more salt and pepper and some olive oil if the succotash is a little dry.