Succotash Salad is the perfect healthy summer salad loaded with fresh corn, beans, tomatoes and lightly seasoned with lemon juice, basil, and feta cheese. A must for any barbecue or family gathering!
Fresh, light and absolutely delicious doesn’t come close to describing how good this succotash salad is. If you can get your hands on some sweet corn? Oh ya! That is the winner!
I owe this recipe to my mother who is visiting with us from NC for 10 days. She made it while I was down there recently and it was such a hit that it was one of the first things I requested her make. And then I, of course, get to share it with you. I love having little recipe helpers who contribute on To Simply Inspire!
It is super simple to whip up too. Besides quickly sautéing the onion, all you have to do is combine the ingredients and it’s ready to go.
This Succotash Salad is the perfect fresh addition to any summer get-together. It pairs wonderfully with a little grilled chicken, potato salad and fruit salad.
Succotash Salad Ingredients
Coconut oil or butter
Sweet onion, chopped
Frozen or fresh beans (edamame, lima, fava), cooked al dente
Fresh or frozen sweet corn
Cherry tomatoes, quartered
Lemon juice
Basil
Feta cheese, crumbled
Salt and pepper to taste
How to Make Succotash Salad
In a medium saucepan, heat oil or butter over medium heat.
Add the chopped onion and saute for about 5 minutes until translucent.
Lower the heat to medium low and add the beans and corn and cook for about 5-7 minutes, stirring often, until just al dente (not soft)
Transfer to a large serving bowl and add the tomatoes, lemon juice, salt and pepper.
Let cool for about 10-15 minutes.
Sprinkle the basil and feta cheese on top.
ENJOY!!
Try these other popular salad recipes too:
Succotash Salad
Ingredients
- 2 tablespoons of coconut oil or butter
- 1 large large sweet onion chopped
- 2 cups of frozen or fresh beans edamame, lima, fava, cooked al dente
- 4 cups of fresh or frozen sweet corn
- 1 pint of cherry tomatoes quartered
- 1 tablespoon tablespoon of lemon juice
- 2 tablespoons of basil
- 1/4 cup of feta cheese crumbled
- salt and pepper to taste
Instructions
- In a medium saucepan, heat oil or butter over medium heat.
- Add the chopped onion and saute for about 5 minutes until translucent.
- Lower the heat to medium low and add the beans and corn and cook for about 5-7 minutes, stirring often, until just al dente (not soft)
- Transfer to a large serving bowl and add the tomatoes, lemon juice, salt and pepper.
- Let cool for about 10-15 minutes.
- Sprinkle the basil and feta cheese on top.
- ENJOY!!
Notes
Nutrition
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Susan
How wonderful to have your own photographer (I’m jealous!!) and he did a great job. Congrats, you and your delicious recipe are featured this week at the This Is How We Roll Link Party.
Sherri
LOL! I could grow used to quickly! 🙂 Thank you so much for the feature. Hope you are doing great!
Miz Helen
Your Succotash Salad looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
April J Harris
Family recipes are the best and I love your Succotash Salad. Thank you so much for sharing, and for being a part of Hearth and Soul, Sherri.
ARTantana
Wow!That’s a great one and loved the colours.Thanks for sharing!
Shantana
Alison's Allspice
I love succotash salad, but I have never tried using coconut oil to saute the onion. Sounds fun!