Summer Succotash with Basil & Jalapeño

Summer Succotash with Basil & Jalapeño

Ingredients:

1 1/2 cups haricots verts, cut in half & blanched

1 1/2 cups cherry tomato, sliced

1 bag frozen soycutash, defrosted

2 jalapeño, sliced

6 basil leaves, cut into ribbons

Juice of one lemon

1 tablespoon Aioli Garlic Mustard

2 tablespoon olive oil

1 garlic clove, grated

kosher salt and ground pepper

Directions:

1. 30 minutes before preparing, put soycutash in a bowl and lightly drizzle with water to gently defrost. Clean and trim the haricots verts by chopping off the ends, and cut in half. Fill a pot with water and a pinch of salt and bring this to the boil. Cook in boiling water for 3 minutes. Immediately cool in ice water. Then drain well and dry thoroughly. Set aside.

2. Slice tomatoes, jalapeño and basil and set aside. Mix together aioli, olive oil, lemon, garlic and salt & pepper.

3. To assemble, arrange haricots verts, soycutash, tomatoes, jalapeño. Drizzle with dressing and top with basil.

*Recipe adapted from Proud Italian Cook