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

The USDA has awarded the Indiana State Department of Health a 2018 grant to help support farm-to-school programs in the state, WBIW reports.

The department will receive $98,468 over two years to support the Indiana State Department of Agriculture's Indiana Grown program, which is responsible for promoting local ingredients in school meals and other farm-to-school events.

The grant money will go toward creating resources and a promotional campaign to help districts incorporate fresh ingredients in meals. It will also be used to support and grow the state’s 11 farm-to-school...

Industry News & Opinion

Dining services at Boston College will this fall introduce a new layer in its sustainability efforts: reusable takeout containers.

The containers will make their debut at the school’s Stuart Dining Hall, The Heights reports .

To combat theft of the to-go boxes, the school will use a token system by which students who pay $8 to join the Green 2 Go program will receive tokens that they can them redeem for containers. Once used, they will return a container to a particular register and receive another token. If a student loses a box or token, they can buy their way back into...

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code