Photo: Celery Succotash Salad Recipe
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons honey, a healthy drizzle
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar, eyeball it
- 1/3 cup extra-virgin olive oil, eyeball it
- Salt and pepper
- 1 whole celery heart, thinly sliced
- 1/2 cup shredded carrots
- 1 (10-ounce box) frozen corn kernels
- 1 (15-ounce) can chick peas, drained
- 1/2 red bell pepper, chopped
- 1/2 small to medium red onion, chopped
- 2 tablespoons chopped fresh thyme leaves
Directions
In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.
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By ssherb
on January 28, 2013
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Excellent! Took this to a party and none came home with us...took another batch to a different party two days later, same result. This is a sensational dressing that can be used for many other dishes. I read some of the reviews and scaled back the thyme to half and I thawed and dried off the corn...perfect dish. If you follow the directions and use just one celery heart bunch it is perfectly balanced. Thanks so much, Rachel !
By jazz3798
on January 26, 2011
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YUCK YUCK TUCK!!!! Big waste of food!
By judyb826_522066
Matthews, NC
on April 04, 2010
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I liked the carrots sliced instead of shredded and I used an 8oz can of chick peas. This is one that I like to keep on hand.
Read all 35 reviews