Name: Succotash Salad with Chickpeas and Dill
Total time: 1 h
Ingredients: 1/3 cup extra-virgin olive oil , divided; 1/4 cup lemon juice (2 lemons); 2 teaspoons table salt , divided; 1 teaspoon pepper; 1 (15 ounce) can chickpeas , rinsed; 8 ounces cherry tomatoes , halved; 1 zucchini , cut into ½-inch chunks; 4 scallions , sliced thin; 4 ears corn , kernels cut from cobs (3 cups); 1 garlic clove , minced; 2 tablespoons chopped fresh dill

Why This Recipe Works

Succotash, a savory medley of sweet corn, beans, and zucchini or summer squash, should taste clean and fresh. But all too often it is underseasoned and overloaded and muddied with dairy. To create a version that let summer produce shine, we marinated chickpeas, zucchini, cherry tomatoes, and corn in an ultrarefreshing lemon vinaigrette. Browning the corn kernels rather than leaving them raw enhanced their sweetness and added caramelized complexity. Fresh dill and scallions contributed a light savoriness and a pop of green.

Before You Begin

Do not use frozen or canned corn for this recipe. Fresh dill is a must here.

Instructions

Whisk ¼ cup oil, lemon juice, 1½ teaspoons salt, and pepper together in large bowl. Add chickpeas, tomatoes, zucchini, and scallions and toss to combine.

Heat remaining oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and remaining ½ teaspoon salt and cook, stirring occasionally, until softened and just beginning to brown, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds.

Transfer corn mixture to bowl with chickpea mixture and toss to combine. Let sit for at least 30 minutes to allow flavors to meld. (Salad can be covered with plastic wrap and refrigerated for up to 2 days.)

Stir in dill and season with salt and pepper to taste. Serve.