Succotash Salad

Succotash Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
The salad holds well, so you can make it up to a day ahead.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 164
Caloriesfromfat 26 %
Fat 4.7 g
Satfat 0.6 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 6.5 g
Carbohydrate 27 g
Fiber 6.3 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 344 mg
Calcium 34 mg

Ingredients

Salad:
1 (16-ounce) bag frozen baby lima beans
3 cups fresh corn kernels
1 cup chopped red bell pepper
3/4 cup chopped green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
Dressing:
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Preparation

To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

Note:

May 2003
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