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
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
SUCCOTASH SALAD
Salting and draining the zucchini beforehand prevents this summer salad from getting watery.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.
- Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.
- In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.
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
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
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
SUMMER CORN & EDAMAME SUCCOTASH SALAD
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Provided by Kare for Kitchen Treaty
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g
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.
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