Succotash Salad

Succotash Salad


4 ears homegrown corn-on-the-cob, tassels and husks removed
1 tablespoon Dierbergs olive oil
1 bag (16 ounces) frozen baby lima beans
1 bag (12 ounces) fresh green beans, trimmed and cut in half
1 container (12 ounces) baby heirloom tomatoes, halved or quartered if large
¼ cup thinly sliced green onion
½ cup thinly sliced basil leaves
⅓ cup Dierbergs extra virgin olive oil
3 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon coarse salt
Freshly ground black pepper


Brush corn with olive oil. Place on grid over medium-high heat; cover and grill turning occasionally until lightly charred, about 5 minutes.

Let stand until cool enough to handle. Cut kernels from corn with serrated knife; set aside.

Place lima beans and green beans in large pot of boiling water; cook until just crisp-tender, about 6 to 8 minutes. Drain well.

In large bowl, combine corn, lima beans, green beans, tomatoes, green onion, and basil.

In 1-cup glass measure, whisk together olive oil, lemon juice, honey, and salt; pour over vegetables in bowl; toss until well mixed. Season with pepper.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 239
Cholesterol: 0 mg
Fat: 12 g
Sodium: 282 mg
Carbohydrates: 30 g
Protein: 7 g
Fiber: 6 g