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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


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!)