Summertime Succotash Salad
 
Prep time
Total time
 
Take this succotash salad chilled to a picnic, or serve it warm with dinner! Summer tomatoes, corn, and herbs make this salad fresh and delicious!
Author:
Recipe type: Salad
Serves: 6-8 sides
Ingredients
  • 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
Instructions
  1. Whisk together the vinegar, water, salt, and agave/honey in a medium bowl.
  2. 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.*
Notes
*If you have the time, I recommend allowing this salad to marinate in the fridge at least an hour before serving, in which case you may want to add the avocado right before you serve it to keep it from browning.

This salad keeps in the fridge (without the avocado added yet) about 3 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/07/16/summertime-succotash-salad/