Green Bean Succotash Salad Recipes

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

Ingredients

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.

SUFFERIN' SUCCOTASH SALAD

Sufferin' Succotash Salad image

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

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

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

SUCCOTASH SALAD

Succotash Salad image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 cups cooked baby lima beans
2 cups fresh corn kernels
2 cups cooked thin green beans
2 ripe plum tomatoes, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, thinly sliced on diagonal
1/2 red onion finely sliced
Combine all vegetables in a large bowl.
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Pinch of sugar
Salt and freshly ground pepper
3 tablespoons finely chopped cilantro

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

Succotash Salad image

From "Down Home with the Neely's". There aren't too many recipes from this show that I can even EAT, however, this morning was a pleasant surprise! Original recipe listed below was made with grilled corn, but I use 2 cans of white sweet corn to save some time

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons parsley, chopped
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 corn
vegetable oil (if grilling corn)
1 1/2 lbs green beans, washed
salt
2 cups diced tomatoes
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:.
If grilling the corn, preheat grill to medium heat.
Peel husks off of corn, lightly oil the ears, place on grill and turn occasionally.
Cook for 15 minutes.
Cut the corn away from the cob and place into a large bowl OR drain canned sweet corn into 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.

Nutrition Facts : Calories 219.3, Fat 1.7, SaturatedFat 0.3, Sodium 641.5, Carbohydrate 48.8, Fiber 10.6, Sugar 10, Protein 9.1

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

Ingredients

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.