Best 3 Creamy Succotash Salad Recipes

Welcome to the world of creamy succotash salad, a delightful blend of sweet corn, tender lima beans, and a creamy dressing that tantalizes taste buds and brings joy to every occasion. This delectable salad is a symphony of textures and flavors, offering a delightful contrast between the crisp vegetables and the smooth, creamy dressing. Whether you're seeking a refreshing side dish for a summer barbecue or a hearty addition to your next potluck, this creamy succotash salad is guaranteed to impress and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SUCCOTASH PASTA SALAD WITH BACON

Creamy Succotash Pasta Salad with Bacon image

A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
8 slices thick-cut bacon, finely chopped
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup frozen baby lima beans, thawed
1 cup frozen corn kernels, thawed
8 ounces dried fusilli
1 cup halved grape tomatoes
1/2 cup thinly sliced scallions

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

CREAMY SUCCOTASH SALAD

Creamy Succotash Salad image

Categories Citrus Onion Pepper Vegetable Side Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 10

Ingredients

2/3 cup mayonnaise
6 tablespoons buttermilk
4 teaspoons Dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons sugar
1/2 teaspoon hot pepper sauce
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from two 10-ounce packages)
5 cups frozen corn kernels, thawed, drained (about 24 ounces)
2/3 cup thinly sliced green onions

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to large bowl.
Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.
Transfer beans to bowl with bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Serve cold or at room temperature.)

SUCCOTASH SALAD W CREAMY DIJON/BUTTERMILK DRESSING

Succotash Salad w Creamy Dijon/Buttermilk Dressing image

When fresh corn is not readily available, frozen corn works fine. Try this tangy succotash salad for your next potluck or gathering.

Provided by Daily Inspiration S

Categories Other Salads

Time 35m

Number Of Ingredients 10

Ingredients

2/3 c mayonnaise
6 Tbsp buttermilk
4 tsp dijon mustard
4 tsp fresh lemon juice
4 tsp sugar
1/2 tsp hot pepper sauce
3 c frozen baby lima beans, thawed (2 10 oz. pkgs)
5 c frozen corn kernels, thawed and drained (24 oz)
2 large jarred roasted red bell peppers, chopped
2/3 c green onions, thinly sliced

Steps:

1. Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper to taste.
2. Cook lima beans in a large pot of boiling salted water until heated through. Drain and cool beans.
3. Transfer beans to a bowl with chopped red bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season again with salt and pepper if needed.

Tips:

For the freshest flavor, use young lima beans and corn. If using frozen vegetables, thaw them before using.
To make the salad more colorful, add red bell pepper, chopped tomatoes, or diced avocado.
For a heartier salad, add cooked bacon, grilled chicken, or shrimp.
To make the salad creamy and tangy, use a mayonnaise-based dressing. For a lighter dressing, use a vinaigrette or yogurt-based dressing.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Creamy succotash salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy and tangy or light and vinegary, there is a succotash salad recipe out there for you. So next time you are looking for a healthy and flavorful salad, give creamy succotash salad a try.