📝 About This Recipe
This vibrant salad is a modern, chilled reimagining of the classic Native American-inspired succotash, celebrating the peak of summer produce. Creamy baby lima beans meet the smoky sweetness of fire-roasted corn and the snap of fresh bell peppers, all tied together with a zesty herb-infused vinaigrette. It is a hearty, protein-rich dish that balances earthy legumes with bright, garden-fresh flavors, making it the perfect centerpiece for any picnic or seasonal gathering.
🥗 Ingredients
The Succotash Base
- 3 cups Baby Lima Beans (frozen or fresh; if using dried, pre-soak and cook until tender)
- 3 ears Fresh Sweet Corn (husks removed, kernels cut from the cob)
- 1 large Red Bell Pepper (finely diced)
- 1/2 cup Red Onion (very finely minced)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1/2 cup Fresh Edamame (shelled, for extra texture and color)
The Zesty Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Apple Cider Vinegar (unfiltered preferred)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon Mustard (for emulsification)
- 2 cloves Garlic (grated or pressed into a paste)
- 1/2 teaspoon Smoked Paprika (to enhance the roasted corn flavor)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Fresh Herbs and Finishing
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1/2 cup Feta Cheese (crumbled (optional garnish))
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Add the baby lima beans and edamame, cooking for about 5-7 minutes until tender but still holding their shape. Do not overcook to the point of mushiness.
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2
Prepare an ice bath in a medium bowl. Once the beans are cooked, drain them and immediately plunge them into the ice water to stop the cooking process and lock in the vibrant green color.
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3
In a heavy-bottomed cast iron skillet over medium-high heat, add a teaspoon of oil. Toss in the fresh corn kernels and cook undisturbed for 2-3 minutes until they begin to char and caramelize. Stir and cook for another 2 minutes, then remove from heat to cool.
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4
In a small glass jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, grated garlic, smoked paprika, salt, and pepper until the dressing is fully emulsified and creamy.
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5
Drain the cooled lima beans and edamame thoroughly. Pat them dry with a clean kitchen towel to ensure the dressing adheres properly.
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6
In a large mixing bowl, combine the dried beans, charred corn, diced red bell pepper, minced red onion, and halved cherry tomatoes.
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7
Pour about three-quarters of the vinaigrette over the vegetables and toss gently with a large spoon or spatula to coat every ingredient.
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8
Add the chopped parsley and chives to the bowl. Fold them in gently to distribute the herbs evenly.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the beans to absorb the flavors of the dressing.
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10
Just before serving, taste the salad. Add the remaining dressing if it seems dry, and adjust salt and pepper if necessary.
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11
Fold in the fresh torn basil leaves at the very last second to prevent them from bruising or turning dark.
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12
Transfer to a chilled serving platter and sprinkle with crumbled feta cheese if desired for a salty, creamy finish.
💡 Chef's Tips
For the best flavor, use fresh corn cut straight from the cob rather than canned; the crunch is incomparable. If you are using dried lima beans, add a bay leaf and a clove of garlic to the boiling water for extra depth. To mellow out the bite of the red onion, soak the minced pieces in cold water for 10 minutes, then drain and dry before adding to the salad. Make this a day ahead if possible; like many pulse salads, the flavor actually improves after 24 hours in the fridge. Ensure your lima beans are 'baby' limas, as they are much sweeter and have a thinner skin than the larger butter bean varieties.
🍽️ Serving Suggestions
Serve alongside grilled Atlantic salmon or BBQ chicken for a complete summer meal. Pair with a crisp, chilled Sauvignon Blanc or a dry sparkling rosé to complement the acidity of the vinaigrette. Stuff the salad into halved avocados for a beautiful and nutritious vegetarian lunch. Serve as a dip with thick-cut multi-grain pita chips or toasted baguette slices. Accompany with a side of cornbread to lean into the traditional Southern roots of the dish.