Succotash salad with pasta and grilled vegetables
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
American succotash salad is traditionally made with corn and beans, with other vegetables added to taste. Sweet peppers and jalapeños, for example, pair well with this mixture. To infuse the salad with even more flavor, grill the peppers and corn on the cob first. All the vegetables are then tossed with herbs and a tart lemon-honey dressing, while cavatappi pasta makes a very filling side dish. Before serving, let the salad sit to combine the flavors and then chill thoroughly. In the US, succotash is one of the most popular picnic dishes. It's perfect for summer camping because it doesn't spoil quickly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 ears of corn, husked
- 1 red bell pepper
- 1 jalapeno pod
- 5 tbsp canola oil + extra for drizzling
- 340 g of cavatappi pasta (corkscrew)
- 1 cup frozen lima beans, thawed
- 2/3 cup freshly squeezed lemon juice + more as needed (from about 5 lemons)
- 2 tablespoons of honey
- 1/4 bunch parsley (0.5 cup leaves)
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Recipes with similar ingredients: lima beans, corn, sweet pepper, jalapeno pepper, cavatappi pasta, lemon juice, honey
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Drizzle the corn, bell peppers, and jalapeños with canola oil and season with salt. Cook, turning, until lightly browned, 2-3 minutes per side. Set aside to cool. Remove stems and seeds from the bell peppers and jalapeños, then slice the bell peppers into strips and the jalapeños into cubes. Cut the corn kernels from the cobs.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8-10 minutes, adding the lima beans 1-2 minutes before the end of the cooking time. Drain and toss the pasta and beans with 1 tablespoon of canola oil.
- Combine the lemon juice, honey, parsley, salt, and black pepper to taste in a food processor and pulse until smooth. With the processor running, pour in the remaining 1/4 cup canola oil and pulse until the dressing is well combined.
- In a large bowl, combine the pasta, beans, corn, bell pepper, and dressing and toss well. Add the jalapeño, 1 teaspoon at a time, until you reach your desired heat level. Season with salt and pepper again if needed. Refrigerate for 1-2 hours to allow the flavors to meld. If the salad needs a little tartness, squeeze half a lemon over it before serving.
Author of the recipe - Damaris Phillips is a chef and cooking show host.
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