Southwest Succotash Salad Recipes

SOUTHWESTERN SUCCOTASH

Steps:

• Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
• Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
• Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
• Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.

SOUTHWESTERN SUCCOTASH

Steps:

• Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
• Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
• Add onion and saute until translucent, about 8 minutes.
• Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
• Stir in lima beans and corn, then broth and cream.
• Simmer until vegetables are tender and coated with cream, about 20 minutes.
• Stir in 1/3 cup cilantro and season to taste with salt and pepper.
• Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
• Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.

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.

SUCCOTASH SALAD

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.

SOUTHWEST SUCCOTASH SALAD

Steps:

• Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.