Ed’s Summer Succotash | Recipe Cloud App

Ingredients

• 1 cup cooked romano beans
• 1 cup green beans
• 1 cup wax beans
• 1 cup frozen peas
• 1/2 tsp crushed garlic
• 2 cups kernel corn
• 5 ounces grape tomatoes, halved (1 cup)
• 1 avocado, cut into 6 wedges, then cut crosswise into thirds
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup white-wine vinegar
• 1/2 cup fresh tarragon or marjoram, chopped
• Coarse salt and freshly ground pepper