Manic Monday's ~ Sweet Succotash

I had my first taste of summer this weekend, and it came in the form of a sweet homemade summer succotash and an impromptu Sunday night BBQ with family and friends. 
It was my frist attempt at perfecting this New England favorite, but considering how easy it was to make and the glowing reviews, it'll likely make repeat performances all summer long.
  • 1 large handful of string beans, cut into 2-inch lengths
  • 1 small orange bell pepper
  • 6 ounces sugar snap peas
  • 1/2 a pint of cherry tomatoes, halved
  • 2 ears of corn, husked
  • 1 avocado, cut into 6 wedges, then cut crosswise into thirds
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons champagne vinegar or white-wine vinegar
  • Coarse salt and freshly ground pepper
Cut kernels off cobs. Halve the cheery tomatoes. Dice the orange bell pepper and clean the string beans. Then quickly blanch them for 2 - 3 minutes in a little bit of butter and some EVOO. Set aside to cool. Once cooled, salt and petter to taste, place cooked vegetables, chopped avocado, and tomatoes in a large bowl, and toss with dressing. Serve immediately with a smile.