Native American Indian Thanksgiving continued! With a few simple ingredients, you can put together this healthy, entrée salad or traditional side dish. Ok, not so traditional, it is usually prepared with lima beans and cooked on the stove-top with butter. I took a more Mediterranean approach, swapping the lima beans for great Northern beans, and the butter for an olive oil-balsamic vinaigrette. And no cooking required! The result was light and delicious. Serve atop some fresh lettuce and chose to add chicken, steak or leftover turkey if you like.

Servings: yields 5 cups

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 2 cups cooked without salt, drained Great Northern, cannelini, or navy beans*
• 2 cups fresh boiled corn**
• ½ cup frozen peas
• 1 bunch green onions, green tops only
• ¼ cup flat leaf parsley
• 1 red bell pepper
• 2 heads of fresh romaine lettuce (for entrée salad)

*Buy dried beans and cook them yourself, to control salt. Use ⅔ cups dried beans and 4 cups water to yield 2 cups cooked beans. If you use canned beans, try to buy low sodium beans and rinse several times to remove excess salt.
**You can use frozen corn but simple, boiled fresh tastes better and is better for you

Directions:

1. Combine the olive oil and vinegar in small bowl. Set aside.
2. Rinse the beans, and defrost the peas. Set aside to drain in colander.
3. Chop the red bell pepper, green tops of the green onions, and parsley.
4. Mix everything together. Whisk the vinaigrette, and pour over succotash, mix gently. Serve about ¼ cup succotash over chopped romaine if desired. Top with parsley or chopped green onions.

Additional information: appropriate for Vegetarian, Vegan and Gluten Free diet.