Succotash Salad
Yield: 8 servings, give or take (about 2 quarts)
You can steam, grill or boil corn specifically for this recipe, but I like to cook extra ears when having corn on the cob one night and reserve enough for this fresh summer salad the next day.


  • Kernels from 6 ears of corn, cooked* (about 5 cups or 28-32 ounces kernels)
  • 2 cups fresh or frozen lima beans (could use edamame or fava beans), cooked al dente
  • 1 pint cherry or grape tomatoes, halved (a mix of yellow and red is a nice option if available)
  • 1/4 cup minced red onion (may substitute 2 scallions, thinly sliced)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (2 ounces) feta cheese, crumbled
  • 1/4 cup slivered fresh basil
  • Kosher salt and freshly ground black pepper
  • Optional: a few slices cooked and crumbled bacon; extra basil and/or lemon wedges for garnish


  1. Add the corn, beans, tomatoes, and onion to a mixing bowl.  Drizzle the olive oil and lemon juice over top, and toss to evenly coat.

    Sprinkle with the feta, basil, salt and pepper to taste.  (I use about 1 teaspoon kosher salt and 1/2 teaspoon of freshly ground pepper.) Toss again, and top with the optional bacon, additional basil leaves, and/or a few slices of lemon, if desired.



*You may cook the corn according to your favorite method—and leftover corn on the cob is fair game. As an option, slice the kernels from the uncooked ears and sauté them in 2 tablespoons butter over medium heat until crisp-tender.  In this case, you may omit the 2 tablespoons olive oil.

Make-ahead tip: If you’d like to prepare the salad earlier in the day, add everything to a bowl except the feta, basil, and salt.  Shortly before serving add these ingredients to the bowl and toss to incorporate. Over time, the salt will draw moisture from the veggies and the basil will wilt. Leftovers still taste great the next day, but this will keep the salad extra fresh when serving the first time.

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