Summer Succotash Salad

Summer Succotash Salad

2 Reviews
From: EatingWell Magazine July/August 2011

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh—shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

Ingredients 10 servings

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  • 2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
  • 4 tablespoons canola oil, divided
  • 2 cups corn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed)
  • 1 Vidalia or other sweet onion, finely chopped
  • 1 small yellow squash, chopped
  • 1 small zucchini, chopped
  • 1 clove garlic, minced
  • 2 medium tomatoes, seeded and chopped
  • 1/2 stalk celery, very finely chopped
  • 1/2 cup very thinly sliced fresh basil
  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well. Transfer to a large bowl.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, squash and zucchini and cook, stirring, until crisp-tender, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.
  3. When the beans and vegetables are cool, stir in tomatoes, celery and basil.
  4. Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving.
  • Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 150 calories; 6 g fat(1 g sat); 5 g fiber; 20 g carbohydrates; 5 g protein; 31 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 428 IU vitamin A; 12 mg vitamin C; 31 mg calcium; 2 mg iron; 284 mg sodium; 253 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 vegetable, 1 fat

Reviews 2

July 29, 2011
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By: noreciperequired
Great with Pork I like dishes like this, and found this one goes really well with pork. My made my pork medallions with white wine , but instead of sauteed greens as the base, I used this was killer.
July 28, 2011
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By: Norrie
Delicious I used edemame in place of lima beans; just cover with water, bring to boil, turn off heat, and let sit while you prepare remaining ingredients. Pros: Uses a variety of vegetables.