Grilled Succotash with Charred Lemon-Chive Vinaigrette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Grill up some summertime flavor with fresh grilled veggies, Bush’s Best® Kidney Beans and bright charred lemon vinaigrette for a light, flavorful, healthy side.

Ingredients

Serving Size: 1 cup
Prep Time: 20–25 minutes
Cook Time: 10 minutes

4 cups - Bush’s Low-Sodium Kidney Beans, drained*
1-1/2 cups - Corn, fresh, whole ears, grilled and kernels removed, chilled
1 cup - Asparagus spears, fresh, trimmed, grilled and chopped, chilled
2 cups - Onions, red, 1/4” slices, grilled and chopped, chilled
1/2 cup - Tomatoes, beefsteak, 1/4” slices, grilled and chopped, chilled

Charred Lemon-Chive Vinaigrette (Yields approx. 1 cup)
2 - Lemons, fresh, 1/4” slices, grilled for 10 seconds a side
3 Tbsp - Shallots, fresh, minced
2 Tbsp - Mustard, Dijon
2 Tbsp - Chives, fresh, minced
1 Tbsp - Red Wine vinegar
1/2 cup - Oil, Avocado
1/2 tsp - Kosher salt
1/2 tsp - Pepper, black, ground

*Other beans may be substituted including Pinto, Black or Garbanzo.

Steps

1. Place beans and vegetables in mixing bowl. Toss gently to combine.
2. Add approx. 1/2 cup of reserved Charred Lemon-Chive Vinaigrette. Toss to combine. Adjust seasonings if needed and add chopped chives if desired.
To serve: Serve 1 cup of succotash alongside any grilled proteins or as part of vegetable plate entrée.

To make Charred Lemon-Chive Vinaigrette:
1. Place grilled lemon slices in blender or food processor and purée.
2. Add shallots, Dijon, chives and vinegar. Blend to combine. Add avocado oil and blend until emulsified. Season with salt and pepper. Use as directed above.

More From FoodService Director

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources