Succotash Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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2 cups 1-inch-sliced green beans

One 16-ounce package frozen lima beans, thawed 

1 cup grape tomatoes, sliced lengthwise 

1/2 cup minced red onions 

10 fresh basil leaves, cut into chiffonade

6 ears corn, kernels removed (about 4 cups) 

1 avocado, cut into chunks 

1 jalapeno, seeded and minced 

1/2 cup extra-virgin olive oil 

1/4 cup red wine vinegar 

1 teaspoon honey 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 


  1. Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly.
  2. In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.