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. Source: EatingWell Magazine, July/August 2011

Virginia Willis
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • When the beans and vegetables are cool, stir in tomatoes, celery and basil.

  • 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.

Tips

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 Facts

150 calories; 6.4 g total fat; 0.5 g saturated fat; 284 mg sodium. 253 mg potassium; 20 g carbohydrates; 4.8 g fiber; 5 g sugar; 4.9 g protein; 428 IU vitamin a iu; 12 mg vitamin c; 31 mcg folate; 31 mg calcium; 2 mg iron; 23 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
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 http://tiny.cc/ja4yy but instead of sauteed greens as the base I used this salad...it was killer. Read More