Succotash Salad

Most of the time, I try a recipe, I have to make changes, it just doesn’t seem right to me.  This salad by Katie Lee is an exception, I made it just as it was written and it was a really happy addition to our dinner.  Not only that, it met my “is it great as a leftover” criteria.


The green beans, basil and jalapeno were mine, the corn grown locally, as were the tomatoes, but, alas, I had to use the frozen lima beans.  I thought I had ordered beans to plant, but I hadn’t and by the time I realized it I was not able to find them anywhere.

In addition to being a great salad, we used this as one of the topping for blackened salmon tacos, along with mangos, it was all that we needed.


Succotash Salad

by Katie Lee

Kosher salt
2 cups green beans (from the garden)
1 10-ounce package frozen lima beans, thawed
3 cups corn kernels (from about 4 ears) (locally grown)
1 small avocado, pitted, peeled and cut into chunks
1 cup grape tomatoes, halved
1/4 cup minced red onion
1 jalapeno pepper, seeded and minced (from the garden)
10 basil leaves, thinly sliced (from the garden)
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey (local)
Freshly ground pepper


Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.

In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil.


In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Serves 6.



Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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