Summer Succotash Salad Recipe

[Horton]

Looking for a colorful and refreshing dish to brighten up your summer meals? This Summer Succotash Salad combines fresh, seasonal vegetables with a zesty dressing, making it the perfect addition to any picnic or barbecue. Let’s make this delightful salad!
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100 kB

Ingredients:

• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen lima beans
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 zucchini, diced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Cook Corn and Lima Beans: If using fresh corn and lima beans, cook them in boiling water for about 3-4 minutes until tender. If using frozen, follow the package instructions. Drain and let cool.
2. Prepare Vegetables: In a large bowl, combine the cooked corn and lima beans with the cherry tomatoes, red bell pepper, red onion, and zucchini.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
4. Combine and Toss: Pour the dressing over the vegetable mixture. Add the chopped basil and parsley, and toss everything together until well combined.
5. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

This Summer Succotash Salad is a burst of flavors and colors, perfect for any summer gathering. Enjoy the fresh taste of summer!

 

[rootme]

What a delicious-looking recipe! Can't wait to give it a try.

 

[hoyeon]

I think using a mix of colorful veggies makes it look amazing. Try adding some edamame for extra protein, though!

 

[Dom]

Oh the veggie combinations is a hit! So yummy!