Succotash Salad

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 0.0%
  • Fat: 8.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.5g
  • Protein: 9.1g
  • Carbohydrate: 35.5g
  • Fiber: 8.7g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 112mg
  • Calcium: 30mg

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. 1. Cook butter beans in boiling salted water to cover 20 minutes or until tender; drain.
  2. 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. 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.
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