Autumn Succotash Salad Recipes

SUCCOTASH SALAD

Succotash Salad image

Salting and draining the zucchini beforehand prevents this summer salad from getting watery.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

2 small zucchini, preferably yellow (8 ounces total), sliced into thin rounds (about 2 1/3 cups)
Kosher salt and freshly ground pepper
12 ounces mixed beans (such as wax and Romano), trimmed
2 ears corn, shucked
1/2 cup extra-virgin olive oil
1/3 cup packed coarsely chopped fresh flat-leaf parsley
3 tablespoons finely shredded fresh mint
2 to 3 tablespoons white-wine vinegar

Steps:

Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.
Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.
In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

SUFFERIN' SUCCOTASH SALAD

Sufferin' Succotash Salad image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g

AUTUMN SUCCOTASH

Autumn Succotash image

Categories Side Sauté Christmas Thanksgiving Quick & Easy Bacon Corn Legume Lima Bean Fall Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Steps:

Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

SUCCOTASH SALAD

Succotash Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
1 pound frozen lima beans
1 pound frozen corn
Extra-virgin olive oil
1 large onion, thinly sliced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh sage
1/8 teaspoon freshly grated nutmeg
4 ripe plum or vine-on tomatoes, chopped

Steps:

Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

AUTUMN SUCCOTASH SALAD

Autumn Succotash Salad image

Make and share this Autumn Succotash Salad recipe from Food.com.

Provided by Manami

Categories Spinach

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen whole kernel corn
2/3 cup chpd seeded tomatoes (2 small)
1/4 cup sliced green onion (2)
1 tablespoon snipped fresh parsley
1/4 cup red wine vinegar
2 tablespoons Italian dressing
1/4 teaspoon dry mustard
kale leaf (optional)

Steps:

Cook lima beans and corn according to package directions; drain.
In a large bowl combine lima beans, corn, tomatoes, green onions & parsley.
In a small bowl whisk together vinegar, dressing and mustard.
Pour over lima bean mixture; toss to coat.
Serve chilled.
If desired, garnish with kale leaves.

Nutrition Facts : Calories 115.1, Fat 2, SaturatedFat 0.3, Sodium 120.3, Carbohydrate 21.6, Fiber 4.5, Sugar 1.7, Protein 4.9

AUTUMN VEGETABLE SUCCOTASH

Autumn Vegetable Succotash image

Sage and squash enliven this fresh, buttery succotash.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 yellow summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh or frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons fresh sage, coarsely chopped

Steps:

In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

AUTUMN VEGETABLE SUCCOTASH

Autumn Vegetable Succotash image

Make and share this Autumn Vegetable Succotash recipe from Food.com.

Provided by Dancer

Categories Beans

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh corn kernels or 1 cup frozen corn kernels
salt & freshly ground black pepper
2 tablespoons sage, coarsely chopped or 1 tablespoon bottled sage

Steps:

In a skillet over medium-high heat, melt butter.
Add onion; cook until translucent, 2 minutes.
Add garlic, bell peppers, zucchini, squash, lima beans and corn.
Season with salt and pepper; cook, stirring until vegetables are tender, 10 minutes.
Stir in sage and serve.

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