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    Home » Recipes » Salads » Easy Summer Succotash Salad

    Easy Summer Succotash Salad

    Published: May 25, 2021 by Sherri · This post may contain affiliate links · 8 Comments

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    corn kernels, lima beans, tomatoes and feta cheese in a serving bowl with text overlay that reads "succotash salad"

    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 summer barbecue or family gathering!

    Fresh, light and absolutely delicious doesn’t come close to describing how good this easy summer salad is. If you can get your hands on some fresh sweet corn or fresh lima beans, that makes this southern recipe even more of a winner!

    succotash salad with corn kernels, lima beans and tomatoes in a big glass bowl with a spoon

    What is Succotash?

    Classic Succotash has been around for hundreds of years and is known for its signature mixture of lima beans and kernels of corn. It has been modified through the years with the addition of tomatoes and bacon.

    It is traditionally served warm but it is also fabulous when served cold as a salad as well.

    This salad is simple to whip up. Besides quickly sautéing the onion and boiling the beans, all you have to do is combine the ingredients and it’s ready to go. believe it or not, it’s even better the next day after making it and the flavors meld together even more!

    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.

    a mixture of corn kernels, butter beans and tomatoes in a big bowl

    Ingredients needed

    Olive oil – for sautéing the onion

    Sweet onion – chopped or diced into small pieces

    Lima Beans – Frozen or fresh beans, cooked al dente

    Sweet corn – Fresh, frozen or canned.

    Cherry tomatoes – quartered or whole tomatoes, diced into small chunks

    Lemon juice – for a simple dressing

    Fresh Basil – for the perfect seasoning.

    Feta cheese – crumbled

    Salt and pepper – to taste

    How to make this recipe

    In a medium skillet, heat oil over medium-high 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 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!!

    Substitutions/Variations

    1. Although lima beans are traditional, feel free to use edamame, white or fava beans too.
    2. Omit the feta cheese for a vegan option.
    3. Add cooked, chopped bacon if desired.
    4. Add in additional vegetables like green beans or sweet peas.
    5. Swap basil for dill or parsley

    Tips

    Fresh or frozen beans, cooked al dente, are best. Canned lima beans are much softer.

    Fresh or frozen corn are best but canned can be used.

    Use coconut oil or ghee to saute onion if preferred.

    Can you freeze Succotash?

    Unfortunately with the addition of the tomatoes and feta, this salad does not freeze well.

    How to Store?

    Store succotash in a air tight container in the refrigerator for up to 3-4 days.

    Try these other popular salad recipes too:

    Roasted Beet Salad

    Roasted Corn Orzo Pasta Salad

    Quinoa Tabouli Salad

    Chickpea Corn Salad

    a clickable button that says More Delicious Recipes
    big glass bowl with succotash salad with corn kernels, lima beans and tomatoes

    Succotash Salad

    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!
    5 from 6 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 195kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 tablespoons coconut oil or coconut oil or butter
    • 1 large sweet onion chopped
    • 2 cups frozen or fresh lima beans edamame, fava, cooked al dente
    • 4 cups fresh or frozen sweet corn
    • 1 pint cherry tomatoes quartered
    • 1 tablespoon lemon juice
    • 2 tablespoons basil
    • ¼ cup 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

    Although lima beans are traditional, feel free to use edamame, white or fava beans too.
    Omit the feta cheese for a vegan option.
    Add cooked, chopped bacon if desired.
    Add in additional vegetables like green beans or sweet peas.
    Swap basil for dill or parsley
    Fresh or frozen beans, cooked al dente, are best. Canned lima beans are much softer.
    Fresh or frozen corn are best but canned can be used.
    Use coconut oil or ghee to saute onion if preferred.

    Nutrition

    Serving: 1serving | Calories: 195kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 84mg | Potassium: 538mg | Fiber: 5g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 2mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    More Salad Recipes

    • White Bean Salad
    • Shaved Brussels Sprout Salad
    • Pesto Tortellini Pasta Salad
    • Easy Greek Pasta Salad

    Filed Under: Healthy Recipes, Recipes, Salads, Side Dishes, Vegetables

    Reader Interactions

    Comments

    1. Miz Helen

      June 22, 2017 at 5:53 pm

      5 stars
      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

      Reply
    2. Susan

      June 22, 2017 at 2:39 pm

      5 stars
      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.

      Reply
      • Sherri

        June 26, 2017 at 6:20 pm

        LOL! I could grow used to quickly! 🙂 Thank you so much for the feature. Hope you are doing great!

        Reply
    3. Miz Helen

      June 18, 2017 at 10:55 am

      5 stars
      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

      Reply
    4. April J Harris

      June 16, 2017 at 4:43 pm

      5 stars
      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.

      Reply
    5. ARTantana

      June 13, 2017 at 9:35 pm

      Wow!That’s a great one and loved the colours.Thanks for sharing!

      Shantana

      Reply
    6. Alison's Allspice

      June 13, 2017 at 2:47 pm

      I love succotash salad, but I have never tried using coconut oil to saute the onion. Sounds fun!

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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