Succotash Salad W Creamy Dijonbuttermilk Dressing Recipes

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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.

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

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

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 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 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.

CREAMY SUCCOTASH



Creamy Succotash image

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

4 cups frozen lima beans
1 cup water
4 cups frozen corn
2/3 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped

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

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

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

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