meatless monday creamy succotash salad

Meatless Monday – Creamy Succotash Salad

 

As a kid, I was always crazy about succotash. I loved the bright yellow of the corn and the pale green lima beans. I loved the texture combination of crispy and creamy too. I haven’t had succotash on the side of my plate in years, and recently I had a hankering for it. I wanted to make it appealing to my whole family, so I decided to make a Creamy Succotash Salad with it.

This Creamy Succotash Salad is super easy to make and you won’t believe how much flavor it has! It’s definitely not your typical side dish succotash. I started with frozen succotash from the grocery store. I used three of the little 10 ounce boxes, thawed and drained. With the addition of just a few ingredients, those frozen boxes of succotash were transformed into an impressive salad – one that is perfect to take along to a potluck or serve at your next cookout.

 

Meatless Monday – Creamy Succotash Salad
Prep time
Cook time
Total time
Author: Jen
Recipe type: Salad
Cuisine: American
Serves: 8-10 servings
Ingredients
  • 3 10 ounce boxes of frozen succotash
  • 1 red bell pepper, diced
  • 2 scallions, chopped
  • 5 large basil leaves, finely chopped
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, chopped
  • 2 big sprigs of fresh basil
  • ⅓ cup non-dairy milk (I used almond)
  • salt and pepper to taste
Instructions
  1. Thaw the frozen succotash and drain in a colander
  2. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side
  3. Add red bell pepper, scallion, and chopped basil to bowl, stir to combine
  4. In a medium pan, over medium heat, heat olive oil
  5. Add garlic, onion, and ½ cup succotash to the pan
  6. Add salt and pepper to taste
  7. Saute until onion is softened, about 7-10 mins, remove from heat
  8. In a blender combine basil springs, almond milk, and cooked succotash mixture
  9. Pulse a few times until you have a thick, creamy dressing
  10. Add dressing to salad and stir to coat

Blending the cooked veggies to thicken the dressing makes a healthy yet creamy and tasty dressing for this crisp, fresh salad. If you want to make it even healthier, by all means, saute your veggies in vegetable broth instead of olive oil. I haven’t eliminated oil from my diet, but this salad would taste just as good without it since it’s the combination of the cooked succotash, onion, and garlic that really gives this Creamy Succotash Salad its flavor punch.

 

If you are a lima bean hater, you can easily substitute frozen edamame and corn for the succotash mixture. Do you like traditional succotash? What’s your favorite summer salad?

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