Succotash Salad

Succotash Salad Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell


  • Salad:
  • 1 (16-ounce) bag frozen baby lima beans
  • 3 cups fresh corn kernels
  • 1 cup chopped red bell pepper
  • 3/4 cup chopped green onion
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • Dressing:
  • 1/3 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper


To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

    The salad holds well, so you can make it up to a day ahead.
  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 164
Caloriesfromfat per serving: 26%
Fat per serving: 4.7g
Saturated fat per serving: 0.6g
Monounsaturated fat per serving: 2.8g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 6.5g
Carbohydrate per serving: 27g
Fiber per serving: 6.3g
Cholesterol per serving: 0.0mg
Iron per serving: 1.9mg
Sodium per serving: 344mg
Calcium per serving: 34mg