Photo: Succotash Salad Recipe
Ingredients
Dressing:
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 4 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
Salad:
- 3 cups roasted corn, about 6 ears
- Vegetable oil
- 1 1/2 pounds green beans, washed
- Salt
- 2 cups diced tomato
- 2 cups canned lima beans, rinsed
- 1 cup orange bell pepper, diced
Directions
For the dressing:
Add all ingredients in a bowl and mix well.
For the salad:
Preheat grill to medium heat.
Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl.
Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.
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By Carolsusan
St Ann Missouri
on August 23, 2011
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This salad is very colorful and looks so pretty. We loved the taste and will definitely make it again.
By KitchenKhaos
Memphis, TN
on January 30, 2011
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I changed it up a little & used frozen lima beans as well as 1 can of green beans & 1 can of corn & a few chopped carrots sauteed in jalapeno juice to give it a little kick because I didn't have tomatoes or a bell pepper. I followed the dressing recipe exactly. It needed a little salt as it was kind of bland, but otherwise it was great & I will be making this recipe again!
By lehall651
Westfield, NJ
on August 22, 2009
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This salad was absolutely delicious. I used frozen lima beans instead of canned and found I prefer this. There was not a bit left of this during a family party. Everyone asked me for the recipe!!! I really loved this recipe and for me it will become a summer staple.
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