Updated: Sep 14, 2020
Most of us know about succotash from our days hearing Sylvester the Cat spit out his catch phrase when watching Saturday morning Looney Toons, but you don't have to be a kid to enjoy this quick and easy summer dish.
I like to always have at least one new and interesting dish when I invite people over for dinner. When my husband "volun-told" me to host the latest family birthday bash, I decided that simple lettuce salads were off the table. (*Truth be told, I absolutely love hosting...but I also love razzing my husband for offering to host without actually doing any of the work!)
As luck would have it, the birthday boy loves Lima beans, and claims it as his favorite vegetable. While we all know it's a legume, the challenge to come up with a fun salad got me thinking. With fresh summer corn in abundance, the combo begged me to make succotash.
Succotash is traditionally made with corn, Lima beans, and other legumes, but this version (modified from a recipe by Williams Sonoma in their Salad of the Day cookbook) adds potatoes into the mix. I changed out the cooking methods (just went with what works for me!) and some ingredients (for example, I swapped out the time-consuming fava beans for quick canned cannellini beans. I also didn't have fresh thyme, so I used dried thyme on the potatoes in hopes the flavor would infuse without the texture of dried herbs.) Whatever you add, it's sure to be a perfect summer compliment to your BBQ.
6 ears of corn
1 pkg frozen Lima beans
1 can cannellini beans, rinsed and drained
1 lb red potatoes
1 small sweet Vidalia onion, shaved or thinly sliced
1 cup grape tomatoes, halved (optional and not in the picture)
1 bunch fresh Italian parsley
1/4 tsp dried thyme
Olive oil Salt and pepper, to taste
3 Tbsp red wine vinegar
1 tsp dijon mustard
1/2 tsp honey
Salt and pepper, to taste
1. Preheat oven to 425F.
2. Empty the package of Lima beans into a pot and cover with cold water. Bring to a boil and cook three minutes, then reduce heat and cover. Cook an additional 18-20 minutes or until Lima beans are tender. Drain and cool.
3. While Lima beans cook, remove husks and silks from the corn. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and place on a grill for 10 min. Unwrap and grill corn until the kernels get browned, 2-3 minutes. Remove from grill and allow to cool.
4. Using a sharp knife, cut the kernels off the ears. I find it easiest to insert a corn holder into the pointier end of the ear and rest the flat end on a cutting board. Then, cut straight down to remove the kernels. Rotate the ear until all the kernels are off. Once all kernels are removed, reserve them in a large bowl.
5. While corn cooks, wash and dry potatoes. Cut into bite-sized pieces. Arrange potatoes on a sheet pan and drizzle with olive oil. Season with salt, pepper, and thyme. Stir to coat, then roast for 15-20 minutes, stirring once halfway through to brown all sides. Remove from oven and allow to cool. Set atop a bed of baby greens.
6. To prepare dressing, combine vinegar, dijon mustard, and honey. Drizzle in about 1/4 cup of olive oil while whisking. Set aside.
7. In a large bowl, combine the cooked Lima beans, drained cannellini beans, corn, tomatoes (if using) and sliced onions. Add dressing and stir gently to coat. Season if needed. Pour beans, corn, and sliced onions over the potatoes and greens. Sprinkle with chopped Italian parsley and serve.