Summer Succotash Salad Recipe
Summer Succotash Salad
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 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 This succotash dish originally made with stew or mixture and main ingredients are corn and lima beans (or other shell beans) you can add some more vegetables like squash, peppers, or tomatoes.
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 summer salad is modern dish, that fresh take on historic dish.
Fun Facts:
This dish is use for the celebration of summer produce with adding fresh, seasonal ingredients like sweet corn, tomatoes, lima beans etc. This dish 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.
Ingredients
- 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 Succotash 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.
