Succotash Salad

Succotash salad. Ever tried it? It’s a summer classic made with Lima beans, gently charred corn, cherry tomatoes, peppers, and red onions come together with a slightly sweet, creamy, and tangy dressing made with garlic, vinegar, and cream.

A close up of two serving spoons in a bowl of corn, lima beans, chopped peppers, red onion and cherry tomatoes, dressed with parsley, mint, and dressing.

Adapted from Alexander Smalls | Meals, Music, and Muses | Flatiron Books, 2020

This is a simple but grand dish. I love to serve it to international guests whose experience with American cuisine might be limited. This is almost always something they’ve never tasted before. How often can you say that?–Alexander Smalls


This recipe makes a lot of succotash, which is fine if you’re planning a picnic or a party with more than 6 people. If not… you might wonder what to do with it all. Succotash will last a few days in the fridge but if you want to put it away for another day, you can definitely freeze some.

Keep in mind that dressings don’t always fare well in sub-zero temps, so if you can plan ahead and freeze some and dress it later, you’ll probably prefer the taste and texture. To freeze, it’s as simple as waiting until your succotash is cool, then portioning it into freezer-safe plastic bags. Remove as much air as possible and freeze for up to 4 months. Later on, just thaw, dress, and serve.

Succotash Salad

A close up of two serving spoons in a bowl of corn, lima beans, chopped peppers, red onion and cherry tomatoes, dressed with parsley, mint, and dressing.
The dressing is a moment to create flavor. The heavy cream is for texture, the Champagne vinegar for taste. It lends itself well to the many components that make up the salad itself.
Alexander Smalls

Prep 1 hr
Chill Time 30 mins
Total 1 hr 30 mins
6 to 8 servings
350 kcal
5 / 2 votes
Print RecipeBuy the Meals, Music, and Muses cookbook

Want it? Click it.


For the dressing

  • 4 large garlic cloves unpeeled
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon granulated sugar
  • 1/4 cup extra-virgin olive oil

For the succotash salad

  • 6 ears corn shucked or about 3 cups frozen corn (16 oz | 454 g)
  • 2 tablespoons extra-virgin olive oil
  • 2 cups (12 oz) frozen lima beans or edamame
  • 1 red bell pepper diced 1/4 to 1/2 inch (6 to 13 mm)
  • 1 yellow bell pepper diced 1/4 to 1/2 inch (6 to 13 mm)
  • 1/2 cup (2 1/2 oz) finely chopped red onion
  • 2 cups (about 14 oz) grape tomatoes halved
  • 1/4 cup (1/2 oz) minced fresh parsley
  • 3 tablespoons thinly sliced fresh mint leaves
  • Salt and freshly ground black pepper


Make the dressing

  • Preheat the oven to 350°F (177°C).
  • Wrap the garlic cloves in aluminum foil. Roast until soft, about 30 minutes. When cool enough to handle, squeeze each garlic clove gently between your fingertips to release, discard the papery skins.
  • In the bottom of a large bowl, mash the roasted garlic cloves into a paste. Whisk in the vinegar, cream, and sugar until smooth, then gradually whisk in the oil until well blended.

Make the succotash salad

  • Heat a grill to medium-high.
  • Brush the ears of corn with the oil. Grill, turning occasionally, until tender and charred in spots, about 15 minutes. When cool enough to handle, use a sharp knife to cut the kernels from the cobs and add them to the bowl with the dressing. (If using frozen corn, simply boil it with the lima beans in the next step.)

    TESTER TIP: To corral stray corn kernels as you cut them from the cob, place the ear of corn inside a deep, large bowl and use a sharp knife to trim downward, collecting the kernels in the bowl.

  • Fill a medium bowl with ice and water. Bring a medium saucepan of water to a boil. Add the lima beans to the boiling water and cook until tender, 5 to 8 minutes. (If using frozen corn, toss it in with the lima beans during the last 2 to 3 minutes of cooking.) Drain the beans, then transfer them to the ice water to cool. Drain again and add to the bowl with the dressing and corn.
  • Add the bell peppers, onion, tomatoes, parsley, and mint to the bowl with the lima beans. Toss until evenly coated. Season with salt and black pepper, to taste.
  • Cover the salad and chill for at least 30 minutes, or dump into an airtight container and refrigerate for up to 2 days before serving. (Editor’s note: This is one of those dishes that actually tastes better the longer it sits over the course of a day or two!)
Print RecipeBuy the Meals, Music, and Muses cookbook

Want it? Click it.

Show Nutrition

Serving: 1servingCalories: 350kcal (18%)Carbohydrates: 43g (14%)Protein: 11g (22%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 7mg (2%)Sodium: 30mg (1%)Potassium: 1026mg (29%)Fiber: 10g (42%)Sugar: 12g (13%)Vitamin A: 2497IU (50%)Vitamin C: 95mg (115%)Calcium: 58mg (6%)Iron: 4mg (22%)

Recipe Testers' Reviews

Succotash salad is one of the delights of summer, and when the farm stand down the road has fresh limas, I always make it. This salad is a keeper, and my husband was all for it. The peppers, onion and herbs gave crunch and brightness and the salad stayed fresh for 3 days until my husband polished it off. He is rarely so effusive about a dish as he was about this salad.

The corn cobs were hefty so I added a third cup of limas because they were fresh and why not?! I served this succotash with skirt steak cooked on the grill for a lovely dinner.

This recipe for succotash salad did not disappoint. This was spring in a bowl with a refreshing combination of flavors, colors, and textures. As a lover of spice and party-in-your-mouth flavors, I was surprised about the satisfying nature of the delicate flavor combinations. The mint seemed like it was going to be a bit much so initially I only used 2 tablespoons. Upon tasting though, I added the third and it was just perfect. I mixed the roasted garlic in the dressing and used both frozen lima beans and corn. I had planned to char the cooked corn separately as if it had been grilled but I changed my mind and decided to keep the simple sweet fresh flavors.

We enjoyed this salad al fresco facing my garden where I am growing most of the ingredients in the recipe. It truly felt like an homage to my garden...will definitely be making this one again. The oohs and aahs at the table dictate that. I made extra dressing and added to poached pacific white shrimp to complete this salad as a main course. It would also work as a stand-alone veggie dish or as a side. Succotash salad, you’re a keeper!

Originally published August 13, 2021


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 5 stars
    This salad is going to be in rotation around my place all summer! The combination of ingredients is perfect, with the lima beans nicely grounding the other crisp, sweet vegetables. I wondered about the dressing, both in quantity and seasoning but made it exactly as written. It is truly perfect for this salad, giving it some gloss and just enough goodness without taking center stage. After mixing the salad up, I decided to add 6-8 sliced of crispy bacon, chopped, just ’cause! BTW- I’m not a food photographer, so my attached pic is the best I can do.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish