This variation of succotash salad is a great accompaniment to a summer fish fry. Cooked al dente, these fresh crisp vegetables are delicious and healthy.  Many of the ingredients are now available at your local farmers market.  I use organic whenever possible.

Ingredients:

• 2 or more small, preferably yellow zucchini
• 1 lb mixed beans ( waxed or green or both )
• 1/3 lb snap peas
• 2 medium ears sweet corn
• 1/3 cup extra virgin olive oil
• 3 T coarsely chopped parsley
• 3 T finely chopped mint
• 2-3 T Italian white wine vinegar
• Sea salt and freshly ground pepper

Directions:

• Slice and cook zucchini 2 mins or less in medium pan of boiling water.
• Drain well and toss with a little bit of salt.  Set to one side.
• Bring A medium pot of water to boil. Lightly salt and add beans.  Cook until tender and can be pierced with a fork, about 2 mins.  Remove with a slotted spoon.  Set to one side.
• Return the water to boiling.  Add the snap peas cook until tender but not overdone.  Remove with a slotted spoon and set to one side.
• Return water to boiling.  Add 2 ears of corn.  Cook approximately 8 mins after the water begins to simmer.
• While the corn is cooking toss the beans, snap peas with the zucchini in a large bowl with the olive oil, parsley and mint.  Season with a little salt and pepper.
• After corn is done, cool slightly and cut the corn from the cobs in a downward motion.  Try to keep kernels together in little chunks.
• Fold in corn.  Serve cold or slightly warm for best flavor.

ENJOY!