SUCCOTASH SALAD RECIPE RECIPES

SUFFERIN' SUCCOTASH SALAD RECIPE | ALLRECIPES

Sufferin' Succotash Salad Recipe | Allrecipes image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, CarbohydrateContent 24.5 g, FatContent 5.2 g, FiberContent 4.9 g, ProteinContent 6.4 g, SaturatedFatContent 0.8 g, SodiumContent 68.9 mg, SugarContent 3.9 g

SUFFERIN' SUCCOTASH SALAD RECIPE | ALLRECIPES

Sufferin' Succotash Salad Recipe | Allrecipes image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, CarbohydrateContent 24.5 g, FatContent 5.2 g, FiberContent 4.9 g, ProteinContent 6.4 g, SaturatedFatContent 0.8 g, SodiumContent 68.9 mg, SugarContent 3.9 g

More about "succotash salad recipe recipes"

SUCCOTASH SALAD RECIPE | MYRECIPES

The salad holds well, so you can make it up to a day ahead.
From myrecipes.com
Reviews 4
Calories 164 calories per serving

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

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SUMMER SUCCOTASH SALAD RECIPE | EATINGWELL

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh--shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.
From eatingwell.com
Reviews 4.5
Total Time 1 hours 40 minutes
Category Healthy Salad Recipes
Calories 149.5 calories per serving

Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.

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SUCCOTASH SALAD RECIPE | HEALTH.COM

The salad holds well, so you can make it up to a day ahead.
From health.com
Calories 164 calories per serving

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

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SUCCOTASH SALAD RECIPE | MARTHA STEWART

Salting and draining the zucchini beforehand prevents this summer salad from getting watery.
From marthastewart.com
Reviews 0
Total Time 1 hours 15 minutes
Category Gluten-Free Recipes

In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

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CHICKEN AND CHARRED SUCCOTASH SALAD RECIPE | SOUTHERN LIVING

This colorful salad makes a lovely light supper and is delicious for lunch the next day, even served cold. We prefer using fresh corn in this dish, but if it's not corn season, you can use frozen corn. If you use frozen corn, make sure the kernels are patted dry before adding to the skillet; the water might steam the veggies instead of letting them char. Make this salad heartier (and even healthier) by adding a cup of cooked whole grains, such as quinoa, brown rice, or farro. The corn, green beans, red bell pepper, zucchini, and tomatoes make this summer salad bright, just like the season.
From southernliving.com
Total Time 25 minutes
Category Dinner

Remove chicken from oven, and let stand 5 minutes. Meanwhile, combine vinegar, tarragon, and remaining 1/4 teaspoon salt in a small bowl. Whisk in remaining 2 tablespoons oil until combined. Slice chicken, and serve over salad. Drizzle with dressing.

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CLASSIC SUCCOTASH | MCCORMICK

INSTRUCTIONS. 1 Cook lima beans as directed on package until tender. Drain and set aside. 2 Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender. 3 Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed.
From mccormick.com

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SUCCOTASH SALAD - RECIPE - FINECOOKING

The two essential succotash elements, sweet corn and shelling beans, are joined by green beans, red bell pepper, and zucchini. This light main dish salad is as simple as cooking the vegetables in boiling water until just tender and tossing them in a tart lemon dressing. Red onions add a nice crisp bite, while torn fresh basil leaves lend a beautiful freshness to the dish.
From finecooking.com

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SUCCOTASH SALAD - DVO.COM

Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces. In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.
From dvo.com

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TASTE OF HOME SUCCOTASH RECIPE - ALL INFORMATION ABOUT ...

Miso-Buttered Succotash Recipe: How to Make It new preprod.tasteofhome.com. 70 Potluck Recipes Ready in 15 Minutes Ingredients 2 teaspoons canola oil 1 small red onion, chopped 2 cans (15-1/4 ounces each) whole kernel corn, drained 1-1/2 cups frozen shelled edamame, thawed 1/2 medium sweet red pepper, chopped (about 1/2 cup) 2 tablespoons unsalted butter, softened 1 teaspoon white miso paste 3 ...
From therecipes.info

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SUCCOTASH SALAD RECIPE | LEITE'S CULINARIA

Aug 13, 2021 · Succotash salad is one of the delights of summer, and when the farm stand down the road has fresh limas, I always make it. This salad is a keeper, and my husband was all for it. The peppers, onion and herbs gave crunch and brightness and the salad stayed fresh for 3 days until my husband polished it off.
From leitesculinaria.com

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EASY SUMMER RECIPE: SUCCOTASH SALAD | KITCHN

May 02, 2019 · Instructions. In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.
From thekitchn.com

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SHRIMP SUCCOTASH SALAD RECIPE — EAT THIS NOT THAT

Apr 29, 2021 · Bring a pot of heavily salted water to a boil. Drop the shrimp in to the boiling water and turn off the heat. Let the shrimp cook for 30-seconds after turning off the heat and remove and chill rapidly. You want the shrimp to be barely cooked through. In a medium bowl combine all the ingredients excluding the tomatoes and refrigerate 5—6-hours ...
From eatthis.com

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WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD RECIPE BY ...

Aug 11, 2021 · Step 1: Prepare a charcoal grill or preheat a gas grill until medium hot. Step 2: Put 2 ears of corn, onion sections and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place vegetables directly on the grill over the heat. Grill, occasionally turning until nicely golden on all sides, about 15 minutes.
From thedailymeal.com

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