Best Celery Succotash Salad Recipes

Succotash Salad image

Provided by Patrick and Gina Neely : Food Network

Time 38m

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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

Summer-ish Succotash Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups frozen corn kernels, defrosted
1 can butter beans, drained
1 small red bell pepper, chopped
1/2 small red onion, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped parsley leaves, a handful
2 tablespoons peanut or vegetable oil
Salt and pepper

Steps:

Succotash Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound frozen lima beans
1 pound frozen corn
Extra-virgin olive oil
1 large onion, thinly sliced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh sage
1/8 teaspoon freshly grated nutmeg
4 ripe plum or vine-on tomatoes, chopped

Steps:

Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

Celery Succotash image

Provided by katie in the UP

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons Dijon mustard
2 tablespoons honey
1/2 lemon, juice of
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrot
2 cups frozen corn kernels
1 (15 ounce) can chickpeas, drained
1/2 red bell pepper, chopped
1 medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Steps:

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper.
Add the celery, carrots, corn, chick peas, peppers, onions, and thyme.
Toss to combine the salad and adjust salt and pepper, to taste.

Nutrition Facts : Calories 283, Fat 13.4, SaturatedFat 1.8, Sodium 283.2, Carbohydrate 38.5, Fiber 5.4, Sugar 7.7, Protein 5.9