Succotash Salad
Serves: 8 cups
 
Ingredients
  • 1 tablespoon olive oil
  • 3 cups frozen corn kernels
  • 2 (12-ounce) packages frozen baby lima beans, cooked according to package directions and cooled
  • 1 (10-ounce) package assorted cherry tomatoes, halved
  • 1 (4-ounce) package crumbled feta cheese
  • 1⁄2 cup sliced green onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • Garnish: chopped fresh basil
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add corn, and cook until lightly browned and tender, 5 to 6 minutes, stirring halfway through cooking. Remove from heat, and let cool completely.
  2. In a large bowl, combine corn, lima beans, tomatoes, feta, green onion, basil, mustard, lemon juice, vinegar, salt, and pepper, tossing until well combined. Cover and refrigerate until ready to serve. Garnish with basil, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/succotash-salad/