Summer Succotash Salad with Tangy Lime Vinaigrette is an easy succotash salad recipe packed with grilled vegetables and lime dressing!

closeup overhead shot of summer succotash salad in 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. πŸ™‚

summer succotash salad ingredients

So let’s talk about this summer succotash salad recipe 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 tomato corn salad and street corn salad.  I can’t get enough!  

This summer succotash includes plenty more produce that I can’t get enough of either, like  avocado, fava beans, cherry tomatoes, green beans, green onions, and basil! 

If you love this recipe, you’ll also love my succotash pasta salad.

What is succotash?

Succotash is a southern dish that’s primarily corn and lima beans, and it’s sometimes mixed with bell peppers, tomatoes, or other shell beans. 

It’s virtually a grab-all-the-produce-you-have-in-your-kitchen kind of dish, mix it up, and call it done.

front view of summer succotash salad in bowl with dressing in background

Recipe notes

  • The glory of this summer succotash salad is that anything goes. Β Substitute the fava beans with lima beans like classic succotash, or peas would be a great option as well.
  • I grilled my corn and avocado, but if you prefer not to, simply boil the corn (or use frozen!), and use fresh avocado.
overhead shot of summer succotash salad in bowl with fork

How to serve this recipe:

Summer Succotash Salad with Tangy Lime Vinaigrette is a medley of summer produce tossed with fresh basil and a fresh lime vinaigrette! @FlavortheMoment

Did you try this recipe?Β  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

close up front view of summer succotash salad in bowl

Summer Succotash Salad with Tangy Lime Vinaigrette

Summer Succotash Salad with Tangy Lime Vinaigrette is an easy succotash salad recipe packed with grilled vegetables and lime dressing

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  • 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. cooked fava beans*
  • 1 cup cherry tomatoes halved
  • 2 green onions both white and green parts, sliced on the bias
  • 1/3 cup freshly chopped basil
  • For the dressing:
  • 2 tablespoons white balsamic vinegar
  • 1 lime juiced
  • 2 teaspoons maple syrup
  • 1/4 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.

Prepare the vinaigrette:

  • 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!


  • If you prefer not to grill the corn and avocado, simply boil the corn and use fresh avocado.
  • *Cook fava beans according to the instructions in my post How to Cook Fava Beans,, or substitute with lima beans or peas.


Calories: 243kcal, Carbohydrates: 30g, Protein: 7g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Sodium: 320mg, Fiber: 7g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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