Succotash Salad

Succotash Salad Recipe
Photo: Van Chaplin; Styling: Buffy Hargett
Succatash is a Native American dish made with corn and shell beans. There are regional variations, and the succotash may be served as a stew or salad; warm or cold; and with many added ingredients, including tomatoes, bell peppers, and even meat. This colorful side dish can be served immediately, or cover and chill up to 3 days.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 23 Minutes

Nutritional Information

Calories 239
Caloriesfromfat 0.0 %
Fat 8.2 g
Satfat 0.6 g
Monofat 4.4 g
Polyfat 2.5 g
Protein 9.1 g
Carbohydrate 35.5 g
Fiber 8.7 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 112 mg
Calcium 30 mg

Ingredients

1 cup fresh butter beans
2 cups fresh corn kernels (3 large ears)
3 tablespoons canola oil, divided
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.

2. Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

3. Whisk together lemon juice, next 4 ingredients, and remaining 2 Tbsp. oil in a large bowl; stir in corn and butter beans. Serve immediately, or cover and chill up to 3 days.

June 2007
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