Succotash Salad Recipe ♥ with Green Beans, Lima Beans, Corn & Tomatoes

Succotash Salad Recipe with Green Beans, Lima Beans, Corn & Tomatoes
Today's summer salad recipe: A salad version of the American South's succotash, here with the traditional lima beans (just a few, they're precious) and corn, but with green beans added for bulk, celery for crunch, tomatoes for a little sweetness, all married together with a lime vinaigrette spiked with hot sauce. Low carb. Gluten-free. Paleo. Weight Watchers 2 PointsPlus. Not just vegan, "Vegan Done Real".

So here's the thing about lima beans. It takes a whole pile of lima beans still in their pods from the garden to yield a measly half cup of edible lima beans. By my reckoning, it takes nearly 3 pounds of unshelled lima beans to yield a pound of lima beans. No wonder, til now, the only lima beans I've cooked for A Veggie Venture came straight from the freezer section, cheap and convenient.

But when a few lima beans showed up in my CSA box, I knew exactly what I wanted to make, succotash. I once made a warm succotash, a Thanksgiving Succotash, but for summer, I wanted something fresh and lively to really show off the creaminess of the lima beans.

So if you find yourself wondering what to do with just a few lima beans, fresh ones straight from the garden, here's a winner.


Hands-on time: 45 minutes
Time to table: 45 minutes
Makes 5 cups

[all amounts are variable]
12 ounces green beans, trimmed and broken into bite-size pieces
4 ounces fresh lima beans
2 ribs celery, diced fine
3 ears corn, How to Cut Corn Off the Cob
2 scallions chopped or 2 tablespoons finely chopped onion
4 ounces cherry tomatoes, halved unless tiny

4 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon cumin
1/4 teaspoon Frank's Hot Sauce
1 tablespoon olive oil
Salt & pepper to taste

COOK GREEN BEANS Bring a large pot of salted water to a boil. Drop beans into boiling water and cook for 7 minutes. Prepare a large bowl of ice water. Lift the beans out of the water with a slotted spoon into a colander. Submerge the colander in the ice water until the beans are cool. Lift out and let drain a minute. Finish draining / drying the beans on a double layer of paper towels, top and bottom.

COOK LIMA BEANS As soon as the green beans are done, repeat the process with the lima beans except cook them for about 5 minutes.

ASSEMBLE THE SALAD In a large bowl, collect the cooked green beans and lima beans, celery, corn kernels, scallions and cherry tomatoes.

MAKE LIME VINAIGRETTE Whisk the vinaigrette ingredients, pour over the salad and toss well. Taste and adjust seasoning.

TO SERVE Refrigerate until ready to serve, salad tastes good straight off but tastes a tiny bit better after flavors meld for 2 hours.

No fresh lima beans? Substitute frozen lima beans or edamame.
LEFTOVERS The second day, the beans lose their brightness but still taste fine. The salad tucks into one fine omelet.

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A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2013

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Ooh, omelette! I love your creative use for the leftovers of this salad, Alanna! It looks yummy and I've pinned it to my new board.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna