Growing up Succotash was one of my most favorite Summer meals my parents would make. I decided to make a salad version of it and it’s the perfect end of Summer salad. My version adds a little more to the traditional Lima beans, fresh corn and tomatoes. I added in green onions, lots of fresh herbs and tangy feta. All tossed with a light vinaigrette. This salad is packed with flavor and so good! Serve with grilled chicken or fish or just eat plain and enjoy!

Succotash Salad Recipe

INGREDIENTS

2 cups cooked Lima beans
2 eats corn
1 cup cherry tomatoes
1 cup crumbled feta
1 bunch green onions sliced
1 cup mixed herbs – I used basil, parsley and chives

VINAIGRETTE

1/4 cup olive oil
4 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

INSTRUCTIONS

Boil the corn 2 minutes and then cut kernels off. Cool Lima beans until soft. I used fresh and cooked then about 45 minutes. Canned beans would also work.

In a large bowl add Lima beans (drained), corn, cherry tomatoes, green onions, feta, and herbs. Toss with Vinaigrette. This is best served room temperature.

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