Best 7 Succotash Salad W Creamy Dijonbuttermilk Dressing Recipes

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Indulge in the vibrant flavors of summer with our delightful succotash salad, a delectable medley of fresh, colorful vegetables tossed in a creamy Dijon-buttermilk dressing. This refreshing dish showcases the peak of summer's bounty, harmoniously combining sweet corn, tender lima beans, crisp bell peppers, juicy tomatoes, and aromatic herbs. Discover the perfect balance of flavors and textures in every bite, as the sweetness of the corn and lima beans mingles with the tangy dressing and the crunch of the vegetables. Elevate your culinary experience with our curated collection of succotash salad recipes, each offering unique variations to tantalize your taste buds. From classic Southern-style succotash to innovative fusion creations, our recipes cater to diverse palates and dietary preferences. Embark on a culinary journey that celebrates the essence of summer with our irresistible succotash salad.

Let's cook with our recipes!

SUFFERIN' SUCCOTASH SALAD



Sufferin' Succotash Salad image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

  • Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g

CREAMY SUCCOTASH



Creamy Succotash image

This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

4 cups frozen lima beans
1 cup water
4 cups frozen corn
2/3 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped

Steps:

  • In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CREAMY SUCCOTASH SALAD



Creamy Succotash Salad image

Categories     Citrus     Onion     Pepper     Vegetable     Side     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2/3 cup mayonnaise
6 tablespoons buttermilk
4 teaspoons Dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons sugar
1/2 teaspoon hot pepper sauce
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from two 10-ounce packages)
5 cups frozen corn kernels, thawed, drained (about 24 ounces)
2/3 cup thinly sliced green onions

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to large bowl.
  • Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.
  • Transfer beans to bowl with bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Serve cold or at room temperature.)

SUCCOTASH SALAD



Succotash Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

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.

CREAMY SUCCOTASH PASTA SALAD WITH BACON



Creamy Succotash Pasta Salad with Bacon image

A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
8 slices thick-cut bacon, finely chopped
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup frozen baby lima beans, thawed
1 cup frozen corn kernels, thawed
8 ounces dried fusilli
1 cup halved grape tomatoes
1/2 cup thinly sliced scallions

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
  • Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

SUCCOTASH SALAD WITH CREAMY BASIL DRESSING



Succotash Salad with Creamy Basil Dressing image

Categories     Salad     Bean     Onion     Tomato     Vegetarian     Quick & Easy     Yogurt     Basil     Corn     Summer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 cup frozen baby lima beans
8 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 1/2 cups fresh corn kernels (from about 2 ears)
1 cup chopped sweet onion (such as Maui or Vidalia)
1 cup coarsely chopped fresh basil
1/2 cup plain nonfat yogurt
1/4 cup light (50% less fat) mayonnaise
1 tablespoon red wine vinegar
3 large tomatoes, sliced

Steps:

  • Bring large saucepan of salted water to boil. Add lima beans and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion.
  • Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper.
  • Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve.

CREAMY CONFETTI SUCCOTASH



Creamy Confetti Succotash image

An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 5

Number Of Ingredients 9

1 tablespoon butter or margarine
1 small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
2 cups fresh or frozen whole kernel corn
1 cup frozen baby lima beans
1/4 cup half-and-half
2 tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg

Tips:

  • Fresh is best: Use fresh vegetables for the best flavor and texture. If you can't find fresh succotash, you can use frozen or canned, but fresh is definitely the best option.
  • Don't overcook the vegetables: The vegetables should be cooked just until tender-crisp. Overcooking will make them mushy.
  • Use a good quality mayonnaise: The mayonnaise is a key ingredient in the dressing, so use a good quality one that you like the taste of.
  • Make the dressing ahead of time: The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it easy to whip up the salad when you're short on time.
  • Serve the salad chilled: The salad is best served chilled. This helps the flavors to meld and makes it more refreshing.

Conclusion:

Succotash salad with creamy Dijon buttermilk dressing is a delicious and refreshing salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try.

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