Succotash Salad
Photo: Van Chaplin; Styling: Buffy Hargett
Yield: Makes 6 servings
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
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. 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.
Succotash Salad Recipe at a Glance
- COURSE: Salads
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Southern Living
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