Succotash Salad with Pickled Okra Vinaigrette
A fun and fresh twist on succotash, this salad is full of veggies like corn and lima beans and tossed with a zippy pickled okra vinaigrette.
Servings: 8
Ingredients
For the Pickled Okra Vinaigrette
- 1/4 cup pickled okra juice
- 1/4 cup olive oil
- 1/2 teaspoon Cajun seasoning
For the Succotash Salad
- 3 cups frozen corn thawed and rinsed*
- 1 1/2 cups frozen lima beans thawed and rinsed*
- 1 pint cherry tomatoes halved
- 1 cup sliced pickled okra
- 4 scallions sliced thinly
Instructions
- Prepare your Lima beans and corn by thawing, rinsing, and removing the excess moisture.
- Add the scallions, tomatoes, and sliced pickled okra.
- Make your vinaigrette by adding the olive oil, pickled okra juice and Cajun seasoning to a jar with a tight fitting lid. Shake it well to combine the vinaigrette, then toss with the salad.
- Succotash salad will stay good in the fridge for several days.
Notes
Corn: Frozen, canned, and leftover corn on the cob can all be used for this recipe. If using frozen corn as suggested, just thaw and rinse as the corn has already been blanched. To use canned corn, simply drain and rinse the corn. For corn on the cob, cut the kernels off the cob and continue as directed.
Lima Beans: There are many varieties of Lima beans that work well in Succotash salad, such as Baby Lima beans and Ford Hook Lima beans. If you do not like the texture of the thawed Lima beans you may cook, drain and then chill them.
Alternately if you do not like Lima beans, you can substitute in an equal amount of your favorite variety of beans in place of Lima beans.