Summer Succotash Salad

Succotash Recipe

Summer succotash salad is a delightful and colorful dish that celebrates the fresh flavors of the season. This salad features a variety of vegetables, including corn, beans, and peppers, tossed in tangy vinaigrette. Here’s the succotash recipe with complete ingredients and quantities:

Origin of Succotash Salad:

The origin of summer succotash salad come from the succotash, a traditional American dish. This succotash recipe dish originally made with stew or mixture and main ingredients are corn and lima beans (or other shell beans) you can add some more vegetables like squash, peppers, or tomatoes.

what is succotash Native Americans introduced by three sisters crops corn, beans, and squash also have a suitable nutrients. When european arrived in north america they also adopted this dish it also become a staple, during great depression. This succotash recipes is modern dish, that fresh take on historic dish.

Fun Facts:

This recipe succotash is use for the celebration of summer produce with adding fresh, seasonal ingredients like sweet corn, tomatoes, lima beans etc. This succatash also have a naturally colorful and nutritious like fiber, vitamins (like vitamin C and A), and antioxidants that makes you pretty. You can enjoy this dish warm and cold.

Comparison Table

Feature	Summer Succotash Salad	Grilled Corn and Black Bean Salad
Preparation Time	20 minutes	15 minutes
Ingredients	Corn, lima beans, cherry tomatoes	Grilled corn, black beans, red pepper
Cuisine	American	Mexican-inspired
Calories(per serving)	180 kcal	210 kcal

Ingredients

Succotash main ingredients are as follows:

• 8 oz. green and wax beans, stringed and cut into 2-inch lengths
• 4 fresh ears of corn, kernels removed from cob
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions

• Place a large saucepan of water on to boil with salt.
• Add the green and wax beans and cook for 2-3 minutes until crisp-tender. To finish cooking, drain and rinse under cold water. Set aside.
• In a large bowl, combine the cooked beans, corn kernels, red and yellow bell peppers, cherry tomatoes, red onion, basil, and parsley.
•  Combine the olive oil, honey, juice from lemon, red wine vinegar, salt, and pepper in a small dish.
• Pour the vinaigrette over the succotash salad and toss gently to coat.
• To give the flavors time to mingle, chill for a minimum of half an hour.
• Serve chilled or at room temperature.

This summer succotash Salad is a perfect side dish for grilled meats or fish, or can be enjoyed on its own as a light and refreshing meal.

Nutrition Facts for Summer Sucotash Salad

Serving Size: 1 cup

Nutrient	Amount
Calories	150
Total Fat	6g
Saturated Fat	1g
Cholesterol	0mg
Sodium	10mg
Total Carbohydrates	20g
Dietary Fiber	5g
Total Sugars	6g
Protein	5g
Vitamin A	30% DV
Vitamin C	120% DV
Calcium	4% DV
Iron	6% DV

This summer succotash salad is a nutritious and well-balanced dish. It is low in calories, fat, and sodium, while providing a good amount of dietary fiber, vitamins, and minerals. The combination of fresh vegetables, herbs, and light vinaigrette makes this salad a healthy and flavorful choice.