Is anyone else as excited about summer produce as I am? We finally have good tomatoes, fresh corn, and home-grown herbs galore. Abby and I have also been tearing up quite a few peaches and cherries.
Even though my Black Bean Salad is usually my go-to summer salad, I decided I wanted something a bit different to eat for lunch over greens or to serve warm as a side dish. Hence, this Summertime Succotash Salad!
With its simple vinaigrette, this succotash salad comes together in just a few minutes. I like to eat it raw over fresh greens with a handful of raw seeds for a nutritious lunch, or slightly cooked and served warm. You could even be extra and cook your corn on the grill before cutting it off the cob and adding it to the succotash. It’s hard to mess up this salad!
Tip: If the idea of eating raw onion makes you cringe, try soaking the chopped onion in the vinaigrette or a bowl of water for a few minutes before adding it to the salad. This makes the onion much less potent while maintaining its sweet crunch.
- 3 Tbs. white balsamic or white wine vinegar
- 1 Tbs. water
- ½ tsp. salt
- 1 tsp. agave or honey
- ⅓-1/2 thinly sliced or chopped red onion
- 3 ears of corn
- 2 chopped tomatoes, seeds removed
- 1 cup baby lima beans, thawed if frozen
- 2 Tbs. chopped parsley or basil
- 1 ripe avocado, diced
- Salt and pepper, to taste
- Whisk together the vinegar, water, salt, and agave/honey in a medium bowl.
- COLD SALAD DIRECTIONS: Add the onion to the bowl and allow it to sit while you chop the rest of your veggies. Cut the kernels off of the cob and add them to the bowl, along with the tomatoes, lima beans, and herbs. Stir to distribute the vinaigrette, then add the avocado and carefully toss. Taste and add salt and pepper if needed. Serve as-is or over a bed of greens.
WARM SALAD DIRECTIONS: Add a splash of water to a medium saucepan over medium-low heat. Cook the onions, stirring occasionally, about 5 mins until translucent. Stir in the corn kernels and lima beans and cook another 4-5 mins. Add the tomatoes and cook about 1 more min until warm. Remove from heat and stir in the vinaigrette. When cooled to warm, toss in the fresh herbs, avocado, and salt/pepper. Serve warm or place in fridge to chill at least one hour before serving.*
This salad keeps in the fridge (without the avocado added yet) about 3 days.
This summertime succotash salad is a winner at picnics and barbecues! It adds color and fresh flavor to your plate–not to mention a great variety of phytonutrients and antioxidants.
If you love fresh summer produce, give this simple succotash salad a try!
♥ ♥ ♥
Also try my Black Bean Salad!
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