Best Succotash Salad With Creamy Basil Dressing Recipes

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SUMMER SUCCOTASH



Summer Succotash image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

  • Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
  • Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
  • Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
  • Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

SUCCOTASH SALAD



Succotash Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 13

2 cups 1-inch-sliced green beans
One 16-ounce package frozen lima beans, thawed
1 cup grape tomatoes, sliced lengthwise
1/2 cup minced red onions
10 fresh basil leaves, cut into chiffonade
6 ears corn, kernels removed (about 4 cups)
1 avocado, cut into chunks
1 jalapeno, seeded and minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly.
  • In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.

SUCCOTASH SALAD



Succotash Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

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.

SUCCOTASH SALAD



Succotash Salad image

Provided by Matt Lee And Ted Lee

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

4 ears sweet corn
2 cups fresh or frozen shell beans, shelled (limas, favas, purple hull or soy beans)
3 medium tomatoes, skinned, seeded, and roughly chopped
1/2 cup basil, coarsely chopped
3 tablespoons lime juice
4 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Steps:

  • Bring a large pot of water to boil, and blanch corn for two minutes. Remove, and reserve. Boil beans in same water until just soft, about 13 to 18 minutes. Strain beans, run them under cold water for a minute and reserve.
  • Cut corn from cob, and combine with beans, tomatoes and basil in a large bowl. Whisk together lime juice, olive oil, mustard, salt and pepper until emulsified, pour dressing over salad and toss. Toss again before serving.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams, TransFat 0 grams

SUCCOTASH SALAD



Succotash Salad image

"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."

Provided by Katie Lee Biegel

Time 30m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
2 cups green beans
1 10-ounce package frozen lima beans, thawed
3 cups corn kernels (from about 4 ears)
1 small avocado, pitted, peeled and cut into chunks
1 cup grape tomatoes, halved
1/4 cup minced red onion
1 jalapeno pepper, seeded and minced
10 basil leaves, thinly sliced
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey
Freshly ground pepper

Steps:

  • Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
  • In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

CREAMY SUCCOTASH SALAD



Creamy Succotash Salad image

Categories     Citrus     Onion     Pepper     Vegetable     Side     Summer     Bon Appétit

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



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.

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