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Summer Succotash Salad

A refreshing and vibrant salad packed with flavors, textures, and essential nutrients, perfect for summer meals and meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup fresh corn kernels Use fresh corn for sweetness; frozen can be substituted.
  • 1 cup green beans, trimmed and cut Add crunch and color; snap peas can be an alternative.
  • 1 cup cherry tomatoes, halved Sweet and juicy; grape tomatoes work as well.
  • 1 cup cooked lima beans or kidney beans Choose either for added protein; black beans are a suitable substitution.
  • 1/2 cup red onion, diced Adds sharpness; use green onions for a milder flavor.
  • 1/4 cup fresh basil, chopped Fresh herbs elevate flavor; use parsley or cilantro if basil isn’t available.
Dressing
  • 2 tablespoons olive oil Opt for a good quality olive oil for best results.
  • 1 tablespoon apple cider vinegar Adds tanginess; red wine vinegar is a great alternative.
  • Salt and pepper to taste Essential for balancing flavors.

Method
 

Preparation
  1. In a large pot of boiling water, blanch the green beans for 2-3 minutes until bright green. Remove the beans and plunge them into ice water to stop the cooking.
  2. In a large bowl, combine fresh corn, blanched green beans, cherry tomatoes, lima beans, red onion, and basil.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
Serving
  1. Pour the dressing over the salad and toss to combine gently.
  2. Serve immediately or refrigerate for later. The flavors deepen as they mingle.

Notes

To improve texture, avoid overcooking green beans. Store leftovers in an airtight container for up to three days. This salad can be frozen, but the texture of vegetables may change.