Corn Succotash Salad
Corn Succotash Salad is easy and quick to make. I don't use the traditional lima beans in this fresh, crunchy salad. The white beans provide nice creaminess contrasted with the sweet pop of corn kernels. Make it ahead or serve it right away.
Ingredients
- ⅓ cup olive oil
- ¼ cup lemon juice, fresh squeezed
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tsp salt
- 1 tsp pepper
- 1 15 oz can white beans
- 8-10 cherry tomatoes, halved
- 1 zucchini, diced into ½" chuncks
- 4 scallions, sliced thin
- 4 ears corn, cut off the cob
Instructions
- Mix together olive oil, lemon juice, garlic, dill, salt, and pepper in a large bowl.
- Cut corn off the cobs, add kernels and the other remaining ingredients to the bowl. Toss to combine with dressing ingredients. Make ahead and refrigerate, or serve immediately.