Creamy Succotash Pasta Salad With Bacon Recipes

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CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES



Creamy Succotash with Bacon, Thyme and Chives image

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

Steps:

  • Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
  • When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g

BACON RANCH PASTA SALAD



Bacon Ranch Pasta Salad image

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.

Provided by Wilemon

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
¼ teaspoon garlic powder
½ teaspoon garlic pepper
½ cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  • In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 14.9 g, Cholesterol 31.3 mg, Fat 26.8 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 6.7 g, Sodium 691.1 mg, Sugar 1.6 g

SUCCOTASH SALAD WITH CREAMY BASIL DRESSING



Succotash Salad with Creamy Basil Dressing image

Categories     Salad     Bean     Onion     Tomato     Vegetarian     Quick & Easy     Yogurt     Basil     Corn     Summer     Bon Appétit

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.

SUCCOTASH PASTA



Succotash Pasta image

If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds some kick with crisped bacon and jalapeño.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 13

3 slices bacon (4 ounces), chopped
12 ounces short, tubular pasta, such as penne
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, halved and thinly sliced (1 cup)
2 small zucchini (10 ounces total), halved lengthwise, then cut crosswise into 1/4-inch-thick half-moons (about 2 cups)
2 basil sprigs, plus 1/3 cup fresh leaves, sliced if large, for serving
1 1/2 cups fresh corn kernels, plus milk scraped from cobs (from 2 ears)
1 pint cherry tomatoes, halved
2 cloves garlic, minced (2 teaspoons)
1 jalapeño (ribs and seeds removed for less heat, if desired), minced
3 tablespoons apple-cider vinegar
1 1/4 ounces Parmigiano- Reggiano, grated (1/2 cup), plus more for serving

Steps:

  • Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
  • Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
  • Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.

CREAMY SUCCOTASH



Creamy Succotash image

Make and share this Creamy Succotash recipe from Food.com.

Provided by jovigirl

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

10 ounces frozen lima beans
2 tablespoons unsalted butter
4 slices bacon, cut into 1/4-inch slices
1 medium red onion, chopped
1 large green pepper, cored, seeded and chopped
4 cups fresh corn kernels
1/2 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1 cup cherry tomatoes, each cut in half
1/2 cup flat leaf parsley, chopped

Steps:

  • Cook lima beans according to package directions. Drain and set aside.
  • In large nonstick skillet, add butter and bacon.
  • Cook over medium-high heat until bacon starts to brown, about 3 minutes.
  • Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
  • Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
  • Stir in cream, tomatoes and parsley and heat through.

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