SUCCOTASH SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 38m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the dressing:
- Add all ingredients in a bowl and mix well.
- For the salad:
- Preheat grill to medium heat.
- Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl.
- Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.
SUCCOTASH SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly.
- In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.
SUCCOTASH SALAD
Steps:
- Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
- Combine all vegetables in a large bowl.
SUCCOTASH SALAD
"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."
Provided by Katie Lee Biegel
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. 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.
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SUCCOTASH SALAD
Provided by Matt Lee And Ted Lee
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 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.
- Cut 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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams, TransFat 0 grams
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SHEILA LUSKINS SUMMER SUCCOTASH SALAD
"Sheila Lushkins, co founder of the Silver Palate empire, gives us a bright variation on an old theme with this unusual succotash, which makes wonderful use of the fresh lima beans that come to market in late summer. If you can't wait, frozen limas, quickly cooked, are a fine substitute." Saveur Magazine, August 2008.
Provided by Manami
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
- In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
- Season to taste with salt & pepper & red pepper flakes, if using.
- Slowly drizzle in the oil, whisking constantly.
- Pour over the vegetables and toss well with a rubber spatula.
- Refrigerate until ready to serve.
- Shortly before using, toss with cilantro.
- Taste and adjust seasoning.
- Serve cold.
Nutrition Facts : Calories 185.8, Fat 6.1, SaturatedFat 0.9, Sodium 46.1, Carbohydrate 28.6, Fiber 5.7, Sugar 3, Protein 6.9
EDAMAME SUCCOTASH SALAD
Provided by Tracey Seaman
Categories Salad Bean Soy Tomato Side Sauté Kid-Friendly Quick & Easy Lunch Corn Healthy Vegan Chive Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 10 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
- Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
SOUTHWEST SUCCOTASH SALAD
This recipe can be prepared in 45 minutes or less. Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.
CREAMY SUCCOTASH SALAD
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to large bowl.
- Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.
- Transfer beans to bowl with bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Serve cold or at room temperature.)
SUFFERIN' SUCCOTASH SALAD
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
Time 2h15m
Yield 6
Number Of Ingredients 8
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, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g
SUCCOTASH SALAD WITH CREAMY BASIL DRESSING
Categories Salad Bean Onion Tomato Vegetarian Quick & Easy Yogurt Basil Corn Summer Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring large saucepan of salted water to boil. Add lima beans and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion.
- Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper.
- Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve.
SUCCOTASH SALAD
From "Down Home with the Neely's". There aren't too many recipes from this show that I can even EAT, however, this morning was a pleasant surprise! Original recipe listed below was made with grilled corn, but I use 2 cans of white sweet corn to save some time
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the dressing:.
- Add all ingredients in a bowl and mix well.
- For the salad:.
- If grilling the corn, preheat grill to medium heat.
- Peel husks off of corn, lightly oil the ears, place on grill and turn occasionally.
- Cook for 15 minutes.
- Cut the corn away from the cob and place into a large bowl OR drain canned sweet corn into bowl.
- Slice green beans into thirds.
- Cook the green beans in salted boiling water for about 3 minutes.
- Drain and run under cold water until cooled.
- Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn.
- Add dressing and mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 219.3, Fat 1.7, SaturatedFat 0.3, Sodium 641.5, Carbohydrate 48.8, Fiber 10.6, Sugar 10, Protein 9.1
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