Name: Summer Succotash Salad
Cook time: 40 min
Total time: 100 min
Ingredients: 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; 0.5 stalk celery, very finely chopped; 0.5 cup very thinly sliced fresh basil; 2 tablespoons cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon salt; Freshly ground pepper to taste

Summer Succotash Salad

4.3

(3)

3 Reviews

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.

Virginia Willis

Updated on June 8, 2018

Cook Time:

40 mins

Additional Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

Yield:

10 servings, about 3/4 cup each

Nutrition Profile:

Low-Calorie High Fiber Dairy-Free Gluten-Free Vegetarian Vegan Low Added Sugars

Jump to Nutrition Facts

Ingredients

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
½ stalk celery, very finely chopped
½ cup very thinly sliced fresh basil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper to taste

Directions

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.
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 (per serving)

150	Calories
6g	Fat
20g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size about 3/4 cup
Calories 150
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 5g	17%
Total Sugars 5g
Protein 5g	10%
Total Fat 6g	8%
Saturated Fat 1g	3%
Vitamin A 428IU	9%
Vitamin C 12mg	13%
Folate 31mcg	8%
Sodium 284mg	12%
Calcium 31mg	2%
Iron 2mg	11%
Magnesium 23mg	5%
Potassium 253mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.