Sheila Luskins Summer Succotash Salad Recipes

SHEILA LUSKINS SUMMER SUCCOTASH SALAD

Steps:

• Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
• In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
• Season to taste with salt & pepper & red pepper flakes, if using.
• Slowly drizzle in the oil, whisking constantly.
• Pour over the vegetables and toss well with a rubber spatula.
• Refrigerate until ready to serve.
• Shortly before using, toss with cilantro.
• Taste and adjust seasoning.
• Serve cold.

SUCCOTASH SALAD

Steps:

• For the dressing:.
• Add all ingredients in a bowl and mix well.
• For the salad:.
• If grilling the corn, preheat grill to medium heat.
• Peel husks off of corn, lightly oil the ears, place on grill and turn occasionally.
• Cook for 15 minutes.
• Cut the corn away from the cob and place into a large bowl OR drain canned sweet corn into bowl.
• Slice green beans into thirds.
• Cook the green beans in salted boiling water for about 3 minutes.
• Drain and run under cold water until cooled.
• Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn.
• Add dressing and mix well.
• Refrigerate until ready to serve.

SUMMER-ISH SUCCOTASH SALAD

Steps:

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

SUCCOTASH SALAD

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.