Succotash Salad is fresh, simple summer eating at its best. The simplicity of the “dressing”—really just a drizzle of olive oil and a squeeze of lemon—allows the flavors of the seasonal produce to shine. Leftovers make a great lunch!
If my sister had the first turn in a round of word association that opened with “lima beans,” she wouldn’t have to think twice about her answer—and neither would I.
“Furry.” The word would roll off her tongue and everyone would laugh at the memories of her younger self, scowling at the dinner table and stubbornly refusing to eat a single bean.
Sadly for her, my dad’s fondness for this seasonal vegetable ran as deep as her dislike. Throughout the summer, he frequently returned from work with a brown bag of freshly picked beans in hand, having picked them up from his favorite Central Market stand over his lunch hour.
To soften the blow for my sister, my mom often served succotash, a mixture of lima beans and corn. Simply topped with butter, salt, and pepper, everyone else thought this was rather tasty, and it was a practical way to reinvent leftover corn on the cob, too. For this reason, and because the components of succotash were readily available and relatively inexpensive, it was a popular Depression-era food.
My mom grew up eating it as a simple stovetop sauté, and that’s how she always cooked it when I was young. Traditional preparations, however, were also baked in casserole form, sometimes with a pot pie-like crust on top.
Modern-day versions often include a variety of shell beans and additional ingredients such as bell peppers, tomatoes, and even okra. I like to make it as a light, fresh tasting salad and rely on a simple combination of lemon juice, olive oil, and fresh basil to enhance the flavor. A crumble of feta adds a welcome hit of tangy saltiness but can be omitted or served on the side to accommodate those who are dairy-free.
My sons have always embraced this salad and never perceived lima beans to be “furry,” as their aunt once did. For those who may be in my sister’s boat, however, shelled edamame offers a fabulous substitute.
Succotash Salad is a delightful side to the classic barbecue flavor of Cornell Chicken ⇧⇧⇧ or your favorite grilled steak, tuna, salmon, etc.
Succotash Salad
Ingredients
- 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
Instructions
- 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.
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