Best 4 Sheila Luskins Summer Succotash Salad Recipes

Summer is in the air, and what better way to celebrate the season than with a light and refreshing salad? Say hello to Sheila Luskins' Summer Succotash Salad, a delightful dish that captures the flavors of the season with its vibrant ingredients. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you wanting more. So, gather your apron and let's dive into the world of flavors as we explore this delectable summer salad recipe.

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

SUCCOTASH SALAD

Succotash Salad image

"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."

Provided by Katie Lee Biegel

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
2 cups green beans
1 10-ounce package frozen lima beans, thawed
3 cups corn kernels (from about 4 ears)
1 small avocado, pitted, peeled and cut into chunks
1 cup grape tomatoes, halved
1/4 cup minced red onion
1 jalapeno pepper, seeded and minced
10 basil leaves, thinly sliced
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey
Freshly ground pepper

Steps:

Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

SUMMER SUCCOTASH

Summer Succotash image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans or wax beans, trimmed, halved and blanched
Kernels from 3 ears of corn (about 2 1/2 cups)
1 cup cherry tomatoes (preferably Sungold), halved
1 small red bell pepper, cut into strips
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
One 8-ounce ball fresh mozzarella, diced

Steps:

Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

SUCCOTASH SALAD

Succotash Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
1 pound frozen lima beans
1 pound frozen corn
Extra-virgin olive oil
1 large onion, thinly sliced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh sage
1/8 teaspoon freshly grated nutmeg
4 ripe plum or vine-on tomatoes, chopped

Steps:

Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

SUMMER-ISH SUCCOTASH SALAD

Summer-ish Succotash Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups frozen corn kernels, defrosted
1 can butter beans, drained
1 small red bell pepper, chopped
1/2 small red onion, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped parsley leaves, a handful
2 tablespoons peanut or vegetable oil
Salt and pepper

Steps:

Combine veggies and dress with vinegar and oil, salt and pepper.

Tips:

Use fresh, in-season vegetables for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain and rinse it well before using.
You can add other vegetables to this salad, such as diced cucumber, chopped red onion, or sliced cherry tomatoes.
If you want a more flavorful salad, you can add a drizzle of olive oil, balsamic vinegar, or lemon juice.
This salad is a great side dish for grilled chicken, fish, or steak.

Conclusion:

Summer succotash salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try.