Handwritten recipe for Summer Salad Succotash
by: salvagedrecipes

Summer Succotash Salad with Corn and Butter Beans

Summer Salad
Summer Salad Succotash is a refreshing twist on the classic Southern succotash dish. Traditionally made with corn and beans, succotash has roots in Native American and early American cuisine, often served as a hearty side. This version transforms it into a light salad that’s perfect for warm weather gatherings. Combining sweet corn, creamy butter beans, crisp red peppers, red onion, and fresh parsley, the salad is seasoned simply with salt, pepper, oil, and vinegar. It’s a colorful, nutritious, and versatile side dish that pairs well with grilled meats, picnics, or potlucks. Its balance of fresh vegetables and bright seasoning makes it a favorite summer recipe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Southern
Servings 8
Calories 135 kcal

Ingredients
  

  • 10-12 oz frozen corn, (1 box, thawed)
  • 15 oz butter beans (1 can, drained)
  • 1 red bell pepper (chopped)
  • ½ red onion (chopped)
  • ½ cup parsley (chopped)
  • salt (to taste)
  • black pepper (to taste)
  • 2 tbsp olive oil (or any mild oil)
  • 1 tbsp vinegar (any kind, such as apple cider or white wine)

Instructions
 

Step 1: Prepare Vegetables

  • Thaw the frozen corn. Chop the red pepper, onion, and parsley.

Step 2: Combine Ingredients

  • In a large bowl, mix the corn, butter beans, red pepper, onion, and parsley.

Step 3: Season

  • Add salt and pepper to taste.

Step 4: Dress the Salad

  • Drizzle with olive oil and vinegar. Toss well to combine.

Step 5: Chill & Serve

  • Refrigerate for at least 30 minutes before serving for best flavor. Serve cold.

Tips

  • Use fresh corn cut from the cob instead of frozen when in season
  • Swap butter beans with lima beans or cannellini beans
  • Add diced tomatoes for extra color and juiciness
  • Add crumbled feta or cotija (not vegan) for richness
  • Add jalapeño or chili flakes for heat
  • Replace oil + vinegar with lemon juice for a brighter flavor
  • Use apple cider vinegar, red wine vinegar, or balsamic based on taste
  • Chill for at least 30 minutes to meld flavors before serving
  • Stir in fresh basil, cilantro, or dill for herbal variations
  • Make ahead: keeps well 1 to 2 days in the refrigerator

Nutrition

Calories: 135kcalCarbohydrates: 21gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.7gSodium: 210mgPotassium: 380mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 35mgIron: 2mg
Keyword bean salad, corn salad, no-cook recipe, picnic salad, potluck side, succotash, summer salad
Tried this recipe?Let us know how it was!