Sufferin’ summer succotash salad! If you like 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 have I got a cold salad recipe for you! Summer Succotash Salad is fantastic. I prepared it for our 4th of July celebration last year, and the flavors lit up our culinary celebration like the 4th of July! With that tasty memory in mind on this first weekend of summer guess what was on the Places In The Home dinner menu? This salad brings its flavor A game to the table with chilled fresh ingredients and a marriage of flavors that complement the tastes of the summer season.
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.