Succotash Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 26%
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.5g
  • Carbohydrate: 27g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 344mg
  • Calcium: 34mg

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

  1. 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).
  2. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
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