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Succotash Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 8 servings
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Kosher salt and freshly ground black pepper

1 pound frozen lima beans 

1 pound frozen corn 

Extra-virgin olive oil 

1 large onion, thinly sliced 

2 tablespoons apple cider vinegar 

3 tablespoons chopped fresh parsley 

1 teaspoon finely chopped fresh sage 

1/8 teaspoon freshly grated nutmeg 

4 ripe plum or vine-on tomatoes, chopped 


  1. Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
  2. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
  3. In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.