Sufferin’ summer succotash salad this one is good.
Baby Lima beans, fresh corn, tomatoes, red onion, the Cajun trinity better known as onions, bell pepper and celery, mayonnaise, garlic, fresh parsley, salt and pepper star in this cold salad recipe.
This salad brings its flavor A game to the table with chilled fresh ingredients along with flavors that complement and balance.
Succotash Summer Salad
1 12 ounce bag frozen baby Lima beans
6 ears fresh corn, husked
1 ½ cup grape tomatoes, halved
1 large red tomato, chopped
1 red onion, peeled and chopped
3 green onions, chopped
1 medium bell pepper, chopped
1 stalk celery, chopped
3/4 cup mayonnaise
1 teaspoon Kosher salt
½-1 teaspoon fine black pepper
½ teaspoon garlic powder
2 tablespoons fresh parsley, chopped
Cook baby Lima beans according to package directions; drain and cool.
Boil fresh corn until tender.
After allowing corn to cool, cut kernels from the cobs.
Chop the Cajun trinity also known as green onions, bell pepper, and celery to desired thickness.
Chop the red onion, red tomato and fresh parsley to desired thickness. Halve grape tomatoes. Place all in large mixing bowl.
Add salt, pepper, garlic powder and mayonnaise. Stir all ingredients together to coat.
Cover and refrigerate at least 2 hours before serving.