Meatless Friday: Succotash Salad

Monica Portogallo shares a spin on succotash that is perfect for a hot summer day. Download our printable recipe card!

I threw this salad together for the first time after an impulse lima bean purchase from the bulk bins of the hippie grocery store left me with too many lima beans on a hot day. I wanted succotash, but I didn’t want a hot meal.  

So, I made succotash the way I normally would, but added cucumbers and lime juice, and put it in the refrigerator until it was cold. The result was a tasty, subtly sweet salad that had both my kids asking for seconds.  

Succotash Salad 

Ingredients 

2 tbsp butter or tub margarine
1 small onion, chopped
1 medium bell pepper, chopped
3 cups cooked lima beans, thawed if frozen
2 cups corn kernels, thawed if frozen
1 medium cucumber, sliced into quarters lengthwise and sliced
2 tbsp lime juice
Salt and pepper to taste 

Directions 

Melt the butter in a saucepan over medium-low heat. Add the onion and bell pepper, and sauté until the onion is soft. Stir in the lima beans and corn, and cook until heated through. 

Transfer the mixture into a large serving dish. Mix in the cucumber, lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes, but the longer it chills, the better!