Summer Succotash Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This vibrant summer salad is made with seasonal vegetables, fresh herbs, and grated cheese. It's perfect for picnics, as a hearty main dish, or as a side dish for grilled meats. To infuse it with smoky flavor, grill corn on the cob until charred, then trim the kernels and toss with separately roasted lima beans, onions, and tomatoes in a light mayonnaise-and-lime dressing. Serve topped with fresh herbs, grated Pecorino Romano cheese, and smoked paprika for a zesty twist.

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.

Ingredients for the recipe:

4 ears of corn, husked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or thawed lima beans
2 cups diced tomatoes
1.5 tbsp butter, room temperature
1.5 tbsp mayonnaise
Juice of 1 lime
2 tablespoons fresh basil, thinly sliced
2 tablespoons grated Pecorino Romano cheese
1 tbsp fresh cilantro, chopped
1 tbsp fresh mint, thinly sliced
1 teaspoon smoked paprika

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lima beans, corn, tomatoes, Pecorino Romano cheese, lime juice, paprika, mint, basil

Cooking the dish according to the recipe:

Heat a grill pan over medium-high heat. Grill the corn until charred on all sides, about 10 minutes. Set aside to cool slightly, then cut the kernels from the cobs and set aside.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until softened, about 5 minutes.

Add the reserved corn to the skillet. In a small bowl, combine the butter and mayonnaise. Stir the mixture into the succotash along with the lime juice. Season with salt and pepper to taste. Transfer to a serving bowl.
Sprinkle with basil, grated cheese, cilantro, mint and smoked paprika.

Categories:

recipe / Picnic / Summer dishes / Grill, barbecue / Grilled vegetables and fruits / Salads / Vegetable salads / Salads with beans / American cuisine / Geoffrey Zakarian