Servings
Font
Back
Succotash
5 from 2 votes

Succotash

Succotash is an American traditional recipe mainly composed of lima beans and corn that is often served at picnics and barbecues.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 6 people
Course: Salad
Cuisine: American, Vegan

Ingredients

  • 4 corn shelled (or ½ lb/250g frozen corn kernels, ears
  • 1 cup lima beans dry
  • ⅓ cup olive oil
  • 1 zucchini , diced
  • ½ red bell pepper , seeded and diced
  • ½ green bell pepper , seeded and diced
  • 1 jalapeno pepper , finely chopped
  • 3 scallions , sliced
  • 10 basil , finely chopped
  • 1 teaspoon tarragon chopped, dried
For the dressing
  • ½ cup cider vinegar
  • 1 tablespoon mustard
  • 1 shallot , chopped
  • 1 clove garlic , chopped
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

Instructions

    Cup of Yum
  1. Soak lima beans in cold water overnight.
  2. Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
  3. Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
  4. Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
  5. Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
  6. Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
  7. Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
  8. Dressing
  9. Whisk together all the ingredients except the oil.
  10. Pour oil slowly, whisking constantly. Pour over vegetables and mix.
  11. Serve cold or at room temperature.