CREAMY SUCCOTASH
Steps:
- In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
- In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.
CREAMY SUCCOTASH PASTA SALAD WITH BACON
A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
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
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
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.
CREAMY SUCCOTASH
This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.
Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
SUFFERIN' SUCCOTASH SALAD
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g
CREAMY SUCCOTASH SALAD
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
Steps:
- Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
- Combine all vegetables in a large bowl.
SUCCOTASH SALAD WITH CREAMY BASIL DRESSING
Categories Salad Bean Onion Tomato Vegetarian Quick & Easy Yogurt Basil Corn Summer Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 10
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 SALAD
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
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
SOUTHWEST SUCCOTASH SALAD
This recipe can be prepared in 45 minutes or less. Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.
CREAMY SUCCOTASH
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
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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