Succotash Salad
User Reviews
5
Succotash Salad
Description
This salad starts with cooking sweet onion in coconut oil until translucent, then adding lima beans and corn to cook until just al dente, preserving their shape and slight firmness. Once cooled slightly, quartered cherry tomatoes, lemon juice, salt, and pepper are added, bringing brightness and freshness.
Finishing touches include sprinkling chopped basil and crumbled feta cheese. The result is a colorful salad with a pleasant contrast of textures: tender beans and corn, juicy tomatoes, and creamy cheese. The use of coconut oil or butter adds subtle richness to the sautéed vegetables.
This dish can serve as a side salad in spring or summer meals or a light lunch on its own. It accommodates substitutions like edamame or fava beans for lima beans and can be made vegan by omitting the feta. Additional veggies like green beans or peas can be added to vary the composition.
Ingredients
- 2 tablespoons coconut oil or coconut oil or butter
- 1 large onion chopped, sweet
- 2 cups lima beans edamame, fava, cooked al dente, frozen or fresh
- 4 cups sweet corn fresh or frozen
- 1 pint cherry tomato quartered
- 1 tablespoon lemon juice
- 2 tablespoons basil
- ¼ cup feta cheese crumbled
- salt to taste
- black pepper to taste
Instructions
- In a medium saucepan, heat oil or butter over medium heat.
- Add the chopped onion and saute for about 5 minutes until translucent.
- Lower the heat to medium low and add the beans and corn and cook for about 5-7 minutes, stirring often, until just al dente (not soft)
- Transfer to a large serving bowl and add the tomatoes, lemon juice, salt and pepper.
- Let cool for about 10-15 minutes.
- Sprinkle the basil and feta cheese on top.
- ENJOY!!
Notes
- Lima beans can be replaced with edamame, fava, or white beans depending on preference.
- Omit feta cheese for a vegan version of the salad.
- Adding cooked, chopped bacon can provide a smoky flavor contrast.
- Additional vegetables such as green beans or sweet peas can be mixed in for more variety.
- Use fresh or frozen beans and corn cooked to just al dente for ideal texture; avoid canned for softness.
- Coconut oil or ghee can be used to sauté the onions for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 195kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 84mg | 4% |
| Potassium | 538mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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