Green Bean Succotash Salad Recipes

SUCCOTASH SALAD

Succotash Salad image

Provided by Patrick and Gina Neely : Food Network

Time 38m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
4 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 cups roasted corn, about 6 ears
Vegetable oil
1 1/2 pounds green beans, washed
Salt
2 cups diced tomato
2 cups canned lima beans, rinsed
1 cup orange bell pepper, diced

Steps:

For the dressing:
Add all ingredients in a bowl and mix well.
For the salad:
Preheat grill to medium heat.
Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl.
Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.

SUCCOTASH SALAD

Succotash Salad image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 cups cooked baby lima beans
2 cups fresh corn kernels
2 cups cooked thin green beans
2 ripe plum tomatoes, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, thinly sliced on diagonal
1/2 red onion finely sliced
Combine all vegetables in a large bowl.
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Pinch of sugar
Salt and freshly ground pepper
3 tablespoons finely chopped cilantro

Steps:

Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
Combine all vegetables in a large bowl.

SUMMER SUCCOTASH

Summer Succotash image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans or wax beans, trimmed, halved and blanched
Kernels from 3 ears of corn (about 2 1/2 cups)
1 cup cherry tomatoes (preferably Sungold), halved
1 small red bell pepper, cut into strips
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
One 8-ounce ball fresh mozzarella, diced

Steps:

Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

SUCCOTASH SALAD

Succotash Salad image

"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."

Provided by Katie Lee Biegel

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
2 cups green beans
1 10-ounce package frozen lima beans, thawed
3 cups corn kernels (from about 4 ears)
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
10 basil leaves, thinly sliced
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey
Freshly ground pepper

Steps:

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.

GREEN BEAN SUCCOTASH SALAD

Green Bean Succotash Salad image

This is one of my favorite ways to fix fresh green beans! It is so full of flavor!! I have also tried different veggies with it as well, such as tomatoes and zucchini, very good too.

Provided by Darla Sloan

Categories Other Salads

Time 1h

Number Of Ingredients 10

Ingredients

1/2 lb fresh green beans, cut into 1 1/2 in. pieces
1 Tbsp olive oil
1 small red onion, chopped
1 garlic clove, minced
2 c frozen corn, thawed
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 c slivered fresh basil
2 Tbsp balsamic vinegarette dressing
2 tsp chopped fresh parsley, for garnish

Steps:

1. Boil green beans for 3 minutes and rinse in cold water.
2. Heat oil in skillet, add onion, garlic and saute until softened.
3. Stir in green beans, corn, salt and cayenne. Cook, stirring occasionally about 3 minutes.
4. Cool to room temperature, stir in basil and dressing, sprinkle with parsley. Serve and enjoy.

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