Succotash Salad Recipe

Fill a big bowl with the fresh, bright flavors of summer.
Succotash Salad

Succotash Salad

Full of fresh corn, tomatoes, green beans and avocado, this salad celebrates the best of the summer garden. 

Photo by: Image courtesy of Katie Lee

Image courtesy of Katie Lee

Full of fresh corn, tomatoes, green beans and avocado, this salad celebrates the best of the summer garden. 

Often considered an afterthought, salads can be one of the sexiest parts of the meal—full of bright colors, flavors and textures fresh from the garden. Katie Lee, co-host of Food Network’s The Kitchen, fills a big bowl with this succotash salad every summer, when the garden and farmer’s market are at their peak. 

“This salad looks so pretty and colorful, kind of like confetti made of the colors of summer,” she writes in her cookbook The Comfort Table: Recipes for Everyday Occasions. “I like to make it ahead of time to allow the vegetables some time to marinate. It’s great left over the next day as well.” 

Less about cooking and more about chopping, this salad is a great way to keep up with the steady stream of seasonal produce and keep cool in the kitchen. 

Succotash Salad

Serves 8-10

  • 4 cups corn, cut from 6 ears
  • 2 cups green beans blanched and cut into 1-inch pieces
  • 1 cup grape tomatoes, sliced lengthwise
  • ½ cup minced red onion
  • 1 avocado, pitted, peeled and cut into chunks
  • 1 jalapeno, seeded and minced
  • 10 basil laves, chiffonaded
  • 1 16-ounce package frozen lima beans, thawed
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

In a large bowl, combine the corn, lima beans, green beans, tomatoes, onions, avocado, jalapeno and basil. 

In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat. 

Keep Reading

Next Up

5 Fantastic Corn Recipes

When it comes to new ways to highlight summer corn, we're all ears.

Creamed Corn Recipe

The flavors of summer burst from this delicious creamed corn with country ham dish.

Corn Casserole Recipe

Put those golden ears to good use in an old-fashioned corn casserole revved up for modern tastes.

Salad Days: Garden Fresh Green Beans Make for an Artful Salad

The Bocuse restaurant at the Culinary Institute of America turns out great chefs and farm-fresh food.

Black-Eyed Peas and Braised Greens Recipe

Braised greens topped with pickled stems bring good luck in the new year.

Kohlrabi Salad Recipe

Use kohlrabi bulbs straight from your home garden for this easy salad recipe.

Kale Salad Recipe

The Asheville farm to table restaurant Posana makes a Manchego kale salad that inspires great swooning devotion from its regulars.

A Savory Vegetable Soup Recipe

Whip up a satisfying batch of comfort food.

Kebabs Recipe

Planning a barbecue, or need a tasty side dish? Then try out this colorful kebab recipe, using zucchini from your home garden.

Garden-Fresh Salsa Fresca Recipe

This salsa recipe takes little effort and there’s no better way to bring the fresh flavors of the garden together with such versatility.