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Succotash Salad

Photo: Van Chaplin; Styling: Buffy Hargett
Prep time 20 mins
Cook time 23 mins
Yield Makes 6 servings
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.

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

Nutrition 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

How to Make It

  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.