Succotash Salad Recipe

Name: Succotash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped parsley; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1 tablespoon brown sugar; 4 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 3 cups roasted corn, about 6 ears; Vegetable oil; 1 1/2 pounds green beans, washed; Salt; 2 cups diced tomato; 2 cups canned lima beans, rinsed; 1 cup orange bell pepper, diced

Servings: persons

2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
4 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 cups roasted corn, about 6 ears
Vegetable oil
1 1/2 pounds green beans, washed
Salt
2 cups diced tomato
2 cups canned lima beans, rinsed
1 cup orange bell pepper, diced

1
Add all ingredients in a bowl and mix well.
2
For the salad:
3
Preheat grill to medium heat.
4
Peel husks off of corn.
5
Remove the fine hairs along the corn.
6
Lightly oil corn ears and place on grill and turn occasionally.
7
Cook for 15 minutes.
8
Cut the corn away from the cob and place into a large bowl.
9
Slice green beans into thirds.
10
Cook the green beans in salted boiling water for about 3 minutes.
11
Drain and run under cold water until cooled.
12
Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn.
13
Add dressing and mix well.
14
Refrigerate until ready to serve.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and more.

Yes, Succotash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Succotash Salad

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