Spicy Summer Succotash Salad

By wnavery • August 15, 2010 • 0 Comments

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Author Notes: Made after a trip to our local farmers market - fresh & fab salad. You can add chicken or shrimp to make this a main dish! - wnavery - wnavery

Food52 Review: So many wonderful flavors! The spicy jalapeno is balanced out well with the sweet corn and the honey. The vinaigrette and the cilantro make this a great cold salad, perfect for summer. I opted not to blanch the corn and it added an additional crispness. We really enjoyed this dish and will make it a regular part of our summer menus. – nannydeb - A&M

Serves 6-8 servings

2 cups butter beans, cooked (or drained if canned)
3 cups fresh corn, taken off the cob & blanched
1 cup cherry tomatoes, cut in half & seeded
1/2 cup red bell pepper, diced
1/2 cup red onion, diced
2 jalapenos, seeded & diced
4 green onions, diced
2 tablespoons cider vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lemon zest
dash hot sauce
1/4 cup cilantro, minced

Combine beans, corn, tomatoes, red bell pepper, red onion, jalapenos & green onions in a salad bowl.
In a separate bowl whisk together cider vinegar, mustard, honey, garlic, olive oil, lemon juice, lemon zest, hot sauce & cilantro.
Pour dressing over salad & toss until coated.
Add salt & pepper to taste then serve.