WEEKDAYS 1e|12c|p

Succotash Salad

Carla Hall
Servings: 6
15 to 30 min

This salad is a light & refreshing addition to your lunch or dinner!

  • Ingredients
  • step-by-step directions
Succotash Salad
  • 1 1/2 cups fresh or frozen lima beans
  • 2 tablespoons unsalted butter
  • 1 large sweet onion (peeled and chopped)
  • 2 cloves garlic (thinly sliced)
  • 6 ears corn (kernels removed)
  • 1 pint grape tomatoes (quartered)
  • 1/4 cup basil (thinly sliced)
  • 1 tablespoon lemon juice & zest
  • 1/4 cup feta cheese (crumbled)
  • salt and freshly ground black pepper
  • In a medium pot of boiling water, blanch the lima beans until almost tender and shock in ice water. Drain and set aside.
  • In a medium sauté pan, melt the butter over medium heat. Add the onion, garlic and corn season with salt. Cook until tender, about 5 minutes. 
  • Turn the heat to medium-low, add the beans and cook for 1 minute until tender but still crisp. Remove from heat. Add the tomatoes, basil, lemon juice and zest, and mix to combine. Transfer salad to platter and top with feta.
  • Helpful tip: if using frozen corn, blanch before adding to salad.
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