Best Creamy Succotash Salad Recipes

Creamy Succotash Pasta Salad with Bacon image

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
8 slices thick-cut bacon, finely chopped
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup frozen baby lima beans, thawed
1 cup frozen corn kernels, thawed
8 ounces dried fusilli
1 cup halved grape tomatoes
1/2 cup thinly sliced scallions

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

Succotash Salad with Creamy Basil Dressing image

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 cup frozen baby lima beans
8 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 1/2 cups fresh corn kernels (from about 2 ears)
1 cup chopped sweet onion (such as Maui or Vidalia)
1 cup coarsely chopped fresh basil
1/2 cup plain nonfat yogurt
1/4 cup light (50% less fat) mayonnaise
1 tablespoon red wine vinegar
3 large tomatoes, sliced

Steps:

Bring large saucepan of salted water to boil. Add lima beans and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion.
Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper.
Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve.

Creamy Succotash Salad image

Yield Serves 8

Number Of Ingredients 10

2/3 cup mayonnaise
6 tablespoons buttermilk
4 teaspoons Dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons sugar
1/2 teaspoon hot pepper sauce
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from two 10-ounce packages)
5 cups frozen corn kernels, thawed, drained (about 24 ounces)
2/3 cup thinly sliced green onions

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to large bowl.
Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.
Transfer beans to bowl with bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Serve cold or at room temperature.)

Succotash Salad w Creamy Dijon/Buttermilk Dressing image

Provided by Daily Inspiration S

Time 35m

Number Of Ingredients 10

2/3 c mayonnaise
6 Tbsp buttermilk
4 tsp dijon mustard
4 tsp fresh lemon juice
4 tsp sugar
1/2 tsp hot pepper sauce
3 c frozen baby lima beans, thawed (2 10 oz. pkgs)
5 c frozen corn kernels, thawed and drained (24 oz)
2 large jarred roasted red bell peppers, chopped
2/3 c green onions, thinly sliced

Steps:

1. Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper to taste.
2. Cook lima beans in a large pot of boiling salted water until heated through. Drain and cool beans.
3. Transfer beans to a bowl with chopped red bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season again with salt and pepper if needed.