Succotash Salad

Name: Succotash Salad
Cuisine: American
Ingredients: 8 ounces fresh thin young green beans, trimmed, halved or cut in thirds on the diagonal; 2 cups cooked baby limas, butter beans, or shelled edamame (baby soybeans), fresh or frozen; 2 cups cooked baby limas, butter beans, or shelled edamame (baby soybeans), fresh or frozen; 2 cups cooked baby limas, butter beans, or shelled edamame (baby soybeans), fresh or frozen; 2 cups cooked baby limas, butter beans, or shelled edamame (baby soybeans), fresh or frozen; 2 cups cooked corn kernels; 2 celery ribs, chopped fine; 2 large shallots, minced; 2 tablespoons minced fresh parsley; 6 tablespoons extra-virgin olive oil; 1½ teaspoons Dijon mustard; ¼ teaspoon table salt, or more to taste; Pinch or 2 of sugar; 2 tablespoons cider vinegar

Preparation info

Serves
6
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

You and your guests will love this distinctive take on an outdoor-party bean salad.

Ingredients

8 ounces fresh thin young green beans, trimmed, halved or cut in thirds on the diagonal
2 cups cooked baby limas, butter beans, or

Americas
United States
Gluten-free
Vegan

Method

Steam the green beans over simmering water for a brief few minutes, just until tender. Run cold water over the beans to retain their bright green color, and drain. Transfer the green beans, limas, corn, celery, shallots, and parsley to a large bowl.
Prepare the dressing, whisking together the ingredients in a medium-size bowl. Pour the dressing over the salad,