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Succotash Salad
While you can make this recipe any time of year with frozen or canned corn, we suggest trying it with fresh corn at the height of summer. If you're not a fan of lima beans, edamame makes a nice substitute and doesn't need to be cooked.Gayle Laughton submitted this recipe to and won the Guiding Stars Associate BBQ “Stars on the Side" Recipe Contest.
16 oz. lima beans
3 c. corn
1 (15.5 oz.) can no-salt-added black beans, drained and rinsed
1/2 c. red pepper, chopped
1/2 c. orange pepper, chopped
1/2 c. green onion, chopped
1/2 c. red onion, minced
1/4 c. fresh parsley, chopped
1/2 juice from 1 lemon
3 T. olive oil
2 T. dijon mustard
1/2 t. salt
1/4 t. pepper
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Succotash Salad

Succotash Salad

Succotash Salad
Three Stars Guiding Stars
  • Servings:8 (180 g)
  • Prep Time:20 minutes
  • Cook Time:0 minutes
1. Cook lima beans, rinse with cold water and chill.
2. Combine all vegetables and toss to mix well.
3. Whisk together lemon juice, oil, mustard, salt and pepper. Toss with vegetables.
4. Serve immediately or chilled.