Succotash Salad Recipe
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.
- 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.