Summer Succotash Salad

This recipe makes perfect use of fresh locally grown corn and squash. It is packed with nutrition and flavor! To save time use canned butter beans or baby lima beans, drain and rinsed before use. Edamame work well in this recipe also!

2 cups shelled fresh butter beans (1½ pounds unshelled), frozen (thawed) butter beans or baby lima beans
4 tablespoons canola oil, divided
2 cups corn kernels, fresh (from about 4 large ears) or frozen (thawed)
1 Vidalia or other sweet onion, finely chopped
1 small yellow squash, chopped
1 small zucchini, chopped
1 clove garlic, minced
2 medium tomatoes, seeded and chopped
½ stalk celery, very finely chopped
½ cup very thinly sliced fresh basil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard

Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well. Transfer to a large bowl.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, squash and zucchini and cook, stirring, until crisp-tender, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.

When the beans and vegetables are cool, stir in tomatoes, celery and basil.

Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat. Makes 10 servings.

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