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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources