Say hello to your new favorite summer side! This Vibrant Succotash Salad is the epitome of fresh, simple, and delicious. Bursting with sweet corn and hearty kidney beans, all tossed in a zesty chive vinaigrette, it’s a colorful, crowd-pleasing dish that comes together in minutes. Perfect for potlucks, barbecues, or a light and healthy lunch, this recipe proves that the best flavors often come from the simplest ingredients.
Ingredients
• 8 ears sweet corn, or 16 ounces / 450g frozen corn
• 2 16-ounce / 450g cans red kidney beans, drained and rinsed
• 1/4 cup / 60ml rice wine vinegar
• 1/4 cup / 60ml extra-virgin olive oil
• 1/4 cup / 15g chopped chives
• Coarse salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Corn: If using fresh corn, stand an ear on its end and carefully shave the kernels from the cob with a sharp knife. Bring a medium pot of salted water to a rapid boil and cook the corn kernels for just 1 minute. Drain immediately and rinse with cold water to stop the cooking process.
2. Combine : In a large bowl, combine the cooked corn, drained and rinsed kidney beans, rice wine vinegar, extra-virgin olive oil, and chopped chives.
3. Season and Serve: Gently toss everything together until well combined. Season generously with salt and pepper to your liking. Serve immediately or chill for later.
Nutritional Information
• Serves: 8
• Serving Size: 1/3 cup
• Calories: 134
• Fat: 7g
• Carbohydrates: 16g
• Protein: 3g
• Fiber: 3g
• Sugar: 1g
• Sodium: 74mg
• Note: is an estimate and may vary based on used.
Pro Tips
• for the Best Succotash
• For a smoky flavor, grill the corn on the cob until lightly charred before cutting the kernels off.
• Boost the freshness by adding 1/2 cup of diced red onion and 1/2 cup of chopped red bell pepper.
• This salad tastes even better the next day! Make it ahead and let the flavors meld in the refrigerator for at least an hour before serving.
• Swap the chives for fresh cilantro or parsley, and add a squeeze of lime juice for a different flavor profile.
FAQ
Q: Can I use different beans in this vegetarian succotash
A: Absolutely. While the recipe calls for red kidney beans, you can easily substitute them with black beans, chickpeas, or lima beans for a more traditional take. Just be sure to drain and rinse them well before adding to the salad.
Q: How can I add more plant-based protein to this salad
A: This salad already provides protein from the kidney beans. To boost it further, consider adding a cup of shelled edamame or chickpeas. For a different texture and healthy fats, you could also toss in some toasted sunflower seeds or pepitas.
Q: How long does this corn and bean salad last in the fridge
A: This succotash salad is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and taste even better the next day, making it an ideal choice for meal prep or easy leftovers.
Q: Is this succotash salad recipe vegan
A: Yes, this recipe is naturally vegan as written. All ingredients, including the corn, beans, olive oil, and vinegar, are plant-based, making it a delicious and suitable option for a vegan diet.
