Summer Succotash Salad with Tangy Lime Vinaigrette
Summer Succotash Salad with Tangy Lime Vinaigrette is a delicious medley of summer produce tossed with fresh basil and a tangy lime vinaigrette. It’s summer in a bowl!
Summer’s in full swing around here, which is part of the reason that I’ve completely lost my focus. Last week I only posted one recipe because I haven’t been able to keep a regular routine. I did ok the first week, then last week my kids had various camps to go to and activities, which meant every few hours I was shuttling them from Point A to Point B. I finally just told myself to do the bare minimum to keep my sanity, and I’m glad I did. And I think everybody else in my house is glad I did, too. 🙂
So let’s talk about this Summer Succotash Salad with Tangy Lime Vinaigrette shall we? It really doesn’t get much more awesome than this when it comes to summer sides. Grilled corn is a staple in my house all summer long, and I toss it into everything like this quinoa salad, or eat it street corn style. I can’t get enough! And there’s plenty more summer produce that I can’t get enough of either.
For example: cherry tomatoes, green beans, green onions, and basil! Avocado is always welcome, and I used fava beans from my garden that I’d frozen. You can also use lima beans, which are typically used in a succotash.
Maybe you’re wondering what on earth succotash is? It’s a Southern dish that’s primarily corn and lima beans, and it’s sometimes mixed with bell peppers, tomatoes, or other shell beans. To me, succotash is a grab-all-the-produce-you-have-in-your-kitchen kind of dish, mix it up, and call it done.
That’s the glory in this Summer Succotash Salad — anything goes. No, fava beans aren’t really in season anymore, but since I had them in the freezer I knew I could use them here. And I don’t care for lima beans, so this was perfect for me. Peas would be an amazing substitute for limas as well…use whatever veggies you love the most.
Just because I chose to grill my corn and avocado doesn’t mean that you have to either. You can boil your corn since you’re already working over the stove top with the green beans, etc., and simply dice up some fresh avocado.
If you do decide to grill your corn, I’m going to give you a little tip. I’ve always removed the husks prior to grilling because I thought I would get better char marks. That may be true, but I’ve been grilling my corn in the husks lately and love it because the husks and silks slip right off once cooked. That’s a big time saver for me, because battling with silk threads is the worst part of prepping corn to me. I didn’t soak the husks prior to grilling, and they didn’t go up in flames either. If you’re worried about it, give them a soaking in water for 5-10 minutes.
This Summer Succotash Salad with Tangy Lime Vinaigrette is smoky, tangy, and amazingly fresh. The freshness is bursting right off the page, am I right? Let me just say, the photos don’t do this salad justice — it tastes even better than it looks.
It’s summer in a bowl, pure and simple. 🙂
- 3 ears corn in husks (about 3 cups of corn)
- 1 large avocado, halved and pitted, brushed with a bit of olive oil*
- 8 ounces green beans, trimmed
- 1 lb. fava beans, shelled (may be substituted with 1 cup lima beans)*
- 1 cup cherry tomatoes, halved
- 2 green onions, both white and green parts, sliced on the bias
- ⅓ cup freshly chopped basil
- For the dressing:
- 2 tablespoons white balsamic vinegar
- juice of 1 lime
- 2 teaspoons maple syrup
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- Prepare the salad:
- Preheat the grill to medium. Once heated, place the corn on the grill in the husks and cook 15-20 minutes or until tender, turning about every 5 minutes. Set aside to cool slightly, then remove the husks from the corn. Place the ears of corn on a cutting board and cut the kernels from the cob and place in a large bowl.
- Brush the cut side of the avocado with the olive oil and cook cut-side down for 1-2 minutes or until charred and slightly softened. Dice the avocado and set aside.
- While the corn cooks, fill a large pot with water and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium and add the fava beans. Cook 1-2 minutes, then remove with a slotted spoon and place in a colander and rinse with cold water. Squeeze the beans from their skins and place in the bowl (this may be done well in advance).
- Add the green beans to the simmering water and cook 3-4 minutes or until crisp tender. Drain in the colander and rinse with cold water to stop the cooking process. Cut into 1" pieces and place in the bowl with the corn.
- Add the cherry tomatoes, green onions, and chopped basil to the bowl and set aside.
- Place the vinegar, lime juice, maple syrup, salt and pepper in a small bowl and whisk until combined. Add the olive oil in a steady stream while whisking. Add the desired amount of vinaigrette, then gently toss in the avocado. Serve and enjoy!
Prep time listed includes 5 minutes to prep the fava beans.
*I had fava beans from my garden in the freezer and used them here. If you use them, you can make them in advance, or you may also substitute them with lima beans or peas.
Recipe by Flavor the Moments, which was inspired by Katie Lee's Succotash Salad.