Spicy Summer Succotash Salad

August 15, 2010
4 Ratings
  • Serves 6-8 servings
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

Test Kitchen Notes

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 —The Editors

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