Creamy Succotash Salad

Creamy Succotash Salad Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 4 minutes | Servings: 6

Introduction

Creamy Succotash Salad is a delicious and refreshing dish that combines the flavors of sweet corn, lima beans, and bell peppers with a creamy and tangy dressing. This salad is perfect for summer picnics, barbecues, or as a side dish for any meal.

History

Succotash is a traditional Native American dish that typically consists of corn and lima beans. This Creamy Succotash Salad recipe puts a modern twist on the classic dish by adding bell peppers and a creamy dressing. The combination of flavors and textures in this salad is sure to be a hit with your family and friends.

Ingredients

Dressing

Salad

2 large red bell peppers
3 cup frozen baby lima beans, thawed from 2 x 10 oz (283 g) packages
5 cup frozen corn kernels, thawed and drained, about 24 oz (680 g)
0.67 cup green onions, thinly sliced

How to prepare

Whisk together the dressing ingredients in a medium bowl until well blended.
Season with salt and pepper to taste.
Char the peppers [1] over a gas flame or in the oven under the broiler until they are black on all sides.
Place the charred peppers in a paper bag, roll it up to close, and let them sit for 10 minutes.
Peel, seed, and coarsely chop the peppers (about half the size of an American flag stamp).
Transfer the chopped peppers to a large bowl.
Cook the lima beans in salted boiling water until heated through, approximately 4 minutes.
Drain and allow them to cool (you can speed up the process by running cold water over them).
Add the cooled lima beans to the bowl with the peppers.
Mix in the corn and green onions.
Toss the salad with enough dressing to coat.
Season with salt and pepper to taste.
Cover and chill the salad.
Serve the salad cold or at room temperature.
Store any leftovers in the refrigerator.
We recommend using all the dressing to coat the salad and serving it very cold.

Variations

Add cooked bacon or ham for a smoky flavor.
Use different colored bell peppers for a more colorful salad.
Add diced avocado for a creamy texture.

References

↑ You don't have to char the peppers. You can just wash them, seed them, and chop them up.

Cooking Tips & Tricks

Make sure to char the bell peppers until they are black on all sides to give them a smoky flavor.

- Be sure to cool the lima beans before adding them to the salad to prevent them from becoming mushy.

- Use all of the dressing to coat the salad for maximum flavor.

Serving Suggestions

Serve Creamy Succotash Salad as a side dish with grilled chicken, fish, or steak. It also makes a great addition to a summer picnic or barbecue spread.

Cooking Techniques

Char the bell peppers over a gas flame or in the oven under the broiler to give them a smoky flavor.

Ingredient Substitutions

You can use fresh lima beans and corn instead of frozen.

- Greek yogurt can be used as a substitute for mayonnaise.

Make Ahead Tips

You can make the dressing and chop the vegetables ahead of time, but wait to mix everything together until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve Creamy Succotash Salad in a large bowl or on a platter garnished with fresh herbs or additional green onions.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This salad is a good source of Vitamin C, Vitamin A, and Vitamin K.

Alergens

This recipe contains eggs and dairy (mayonnaise and buttermilk).

Summary

Creamy Succotash Salad is a nutritious and delicious dish that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Creamy Succotash Salad is a delicious and nutritious dish that is perfect for summer gatherings or as a side dish for any meal. With its creamy dressing and fresh vegetables, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Creamy Succotash Salad. It was a warm summer day, and I was visiting my dear friend Martha's house for our weekly bridge game. As always, Martha had prepared a delicious spread of snacks for us to enjoy while we played. But it was the Creamy Succotash Salad that caught my eye and my taste buds.

As soon as I took my first bite, I knew I had to have the recipe. The combination of fresh corn, lima beans, red bell peppers, and a creamy dressing was simply divine. I begged Martha for the recipe, and she graciously shared it with me.

I rushed home that evening, eager to recreate the salad in my own kitchen. I gathered all the ingredients and followed Martha's instructions to a tee. The end result was just as delicious as I remembered. The Creamy Succotash Salad quickly became a staple at family gatherings and potlucks.

But my journey with this recipe didn't stop there. Over the years, I made some tweaks and additions to make it my own. I added some crispy bacon for a salty kick and a handful of fresh herbs for a pop of flavor. Each time I made the salad, it brought back memories of that summer day at Martha's house and the joy of discovering a new favorite recipe.

As I continued to share the Creamy Succotash Salad with friends and family, I also learned more about the origins of the dish. I discovered that succotash is a traditional Native American dish made with corn and lima beans. It has been a staple in Southern cooking for centuries, with each family adding their own twist to the classic recipe.

One summer, I attended a family reunion in the South, where I had the opportunity to taste many different variations of succotash. Some were spicy with jalapenos, while others were sweet with honey. But my Creamy Succotash Salad stood out as a crowd favorite, with its creamy dressing and crunchy vegetables.

As the years went by, I continued to experiment with the recipe, trying out new ingredients and techniques. I swapped out the lima beans for edamame for a twist on the classic dish. I also added some diced avocado for a creamy texture and a burst of color. Each time I made the salad, I felt a sense of pride in how far I had come in mastering this recipe.

One day, while visiting my favorite farmer's market, I stumbled upon a new ingredient that would take my Creamy Succotash Salad to the next level. I found some heirloom cherry tomatoes in various colors, from red to yellow to purple. I knew they would add a burst of sweetness and a rainbow of hues to the dish.

I immediately bought a basket of the cherry tomatoes and rushed home to incorporate them into my salad. The end result was a feast for the eyes as well as the taste buds. The colorful tomatoes added a pop of flavor and a beautiful presentation to the Creamy Succotash Salad.

I couldn't wait to share my new creation with my friends and family. As soon as they tasted the updated version of the salad, they begged me for the recipe. I happily obliged, knowing that this recipe had brought me so much joy and fulfillment over the years.

Now, whenever I make Creamy Succotash Salad, I think back to that summer day at Martha's house and the moment I first tasted this delicious dish. It has become a symbol of my love for cooking and sharing food with the ones I care about. And I know that this recipe will continue to be a part of my family's culinary legacy for generations to come.