Succotash Salad

5.0(42)

by Matt Lee And Ted Lee

Easy, Quick, Weeknight, Side Dish

Servings

6 servings

Total time

20 min

Calories / serving

180 kcal

Ingredients (8)

serves

4 ears sweet corncorn
2 cups fresh or frozen shell beans, shelled (limas, favas, purple hull or soy beans)
3 medium tomatoes, skinned, seeded, and roughly choppedtomato
1/2 cup basil, coarsely choppedbasil
3 tablespoons lime juicelime-juice
4 tablespoons olive oilolive-oil
1 teaspoon Dijon mustarddijon-mustard
Salt and pepper to tastesalt-and-pepper

Instructions (2 steps)

01Bring a large pot of water to boil, and blanch corn for two minutes. Remove, and reserve. Boil beans in same water until just soft, about 13 to 18 minutes. Strain beans, run them under cold water for a minute and reserve.
02Cut corn from cob, and combine with beans, tomatoes and basil in a large bowl. Whisk together lime juice, olive oil, mustard, salt and pepper until emulsified, pour dressing over salad and toss. Toss again before serving.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Rich recipe — supports nutrition-aware planning.