Minted Summer Succotash
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Author Notes: I started making this salad two summers ago after receiving my first order of Christmas lima beans from Rancho Gordo. I loosely followed a succotash recipe from the Rancho Gordo cookbook and added more vegetables, a big handful of mint, and a sherry vinaigrette. The heart of summer when the farmers markets are brimming with sweet corn, cherry tomatoes, and green beans is the perfect time to make this salad. It's a beauty with its rainbow of colors and travels well for a picnic or potluck. Aside from cooking the limas and blanching the green beans, it requires no stove or oven time -- just my type of dish for the dog days of summer. - EmilyC
Serves 4 to 6
- 8 oz dried Christmas lima beans, cooked according to package instructions (regular lima beans (fresh or dried) can be substituted)
- 2 cups fresh corn kernels (from about 3 ears)
- ½ pound green beans (either haricot verts or romano work well) – trimmed and snapped in halves or thirds
- 1 ½ cups cherry tomatoes, halved
- 1 T fresh chives, coarsely chopped
- 3 T fresh mint, coarsely chopped
- 2 T sherry or red wine vinegar, or more to taste
- 4 T extra virgin olive oil, or more to taste
- 1 cup goat cheese, crumbled
- Kosher salt and freshly ground black pepper
- lime wedges, for serving
- Bring a large pot of water to a boil. Add a generous amount of kosher salt, then the beans. Cook until tender but still slightly crisp in the middle, about 2 to 3 minutes for haricot verts and slightly longer for romano beans. Transfer to an ice bath to stop the cooking and lock in the color. Drain and set aside.
- Place vinegar in small bowl; gradually whisk in oil.
- In a large bowl, combine green beans, Christmas limas, cherry tomatoes, corn, chives, mint, and ¾ cup goat cheese. Pour dressing over salad, a little at a time, tasting as you go along; toss to coat. Season with kosher salt and pepper. Garnish with remaining ¼ cup goat cheese. Serve at room temperature, with lime wedges on the side.
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Picnic Dish
Tags: can be made ahead, heirloom beans, picnic, Salads
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almost 2 years ago EmilyC
Oops...in Step 3 above, first sentence, it should be 3/4 cup goat cheese (not feta)! I'll correct that mistake once I can edit the recipe next week.
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Corn and lima beans in my book are a marriage made in heaven, What a refreshing and delicious salad.
almost 2 years ago EmilyC
Thanks so much, sdebrango! I wish I had a good photo of it -- it's a really pretty salad with the bright purple Christmas limas against the corn, tomatoes, green beans, and herbs.
almost 2 years ago gingerroot
This sounds wonderful, I love all the fresh flavors and textures you have here. We grew Christmas limas two seasons ago and they have such a delicious, nutty flavor. Yum!
almost 2 years ago EmilyC
Thanks gingerroot! How fun to be able to grow Christmas limas...I've only had dried ones but I'll bet fresh are great.