3 easy recipes for all your summer vegetables

The recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.

If you’re going to take advantage of the best that summer offers, don’t skimp on the produce. That means springing for the tastiest, ripest tomatoes you can find.

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Summer Succotash

Time: 15 minutes
Serves 4.

1 tsp. extra-virgin olive oil
2 cups diced zucchini
2 cups raw corn kernels
2 Tbs. minced Vidalia onion
2 Tbs. low-fat sour cream
1 Tbs. mayonnaise
¼ tsp. kosher salt
2 large tomatoes, sliced

  1. Heat the oil in a large non-stick pan over medium-high heat until shimmering hot. Sauté the zucchini and corn until just hot, 1-2 minutes. Remove from the pan and toss with the onion.
  2. In a small bowl, mix the sour cream, mayonnaise, and salt.
  3. On a serving platter, layer the tomatoes and the zucchini-corn mixture. Spoon the sour cream sauce on top.

Per serving (1½ cups):

  • Calories: 140
  • Total fat: 6 g
  • Sat fat: 1 g
  • Carbs: 22 g
  • Fiber: 4 g
  • Protein: 5 g
  • Sodium: 160 mg

Green Bean Potato Salad

Time: 20 minutes
Serves 6.

1 lb. Yukon Gold, fingerling, or other waxy potatoes, cut into bite-sized chunks
1 lb. green beans, trimmed and cut into 1-inch pieces
2 Tbs. whole-grain mustard
2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
¼ tsp. kosher salt

  1. In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat, then reduce to a gentle boil. Cook until tender but not falling apart, 10-12 minutes. Drain and rinse under cold water.
  2. Steam the green beans until tender, 3-5 minutes. Rinse under cold water.
  3. In a large bowl, whisk together the mustard, oil, vinegar, and salt. Gently toss the potatoes and green beans in the dressing.

Per serving (1 cup):

  • Calories: 130
  • Total fat: 5 g
  • Sat fat: 0.5 g
  • Carbs: 19 g
  • Fiber: 4 g
  • Protein: 3 g
  • Sodium: 190 mg

Green Gazpacho

Time: 15 minutes
Serves 6.

4 cups chopped ripe yellow tomatoes
1 green bell pepper, seeded and chopped
3 mini cucumbers, chopped
1 avocado, chopped
¼ Vidalia onion, chopped
2 Tbs. extra-virgin olive oil
2 Tbs. white wine vinegar
2 cups ice cubes
¾ tsp. kosher salt

  1. Combine all the ingredients in a large bowl.
  2. In two batches, process in a blender on high speed until creamy and completely smooth.

Per serving (1 cup):

  • Calories: 130
  • Total fat: 10 g
  • Sat fat: 1.5 g
  • Carbs: 9 g
  • Fiber: 4 g
  • Protein: 2 g
  • Sodium: 250 mg
Photos: CSPI: Kate Sherwood & Jennifer Urban (succotash), Kate Sherwood (all others).

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