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Summer Succotash Salad featured on Wisconsin Homemaker

Vegetarian Summer Succotash Salad Recipe

This vegetarian Summer Succotash Salad Recipe is a blend of butterbeans, corn, onions and green beans in a light vinaigrette dressing.

Course Salads
Cuisine American
Keyword 15-minutes-or-less, gluten free, healthy, paleo, summer salad, vegan, vegetable salad, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 111 kcal
Author Deborah L Melian

Ingredients

  • 2 cups green beans fresh, cut and cooked or canned, drained
  • 16 oz baby butter beans (Bush’s) canned, drained, rinsed
  • 2 cups corn fresh, kerneled, cooked or canned, drained
  • 2 cup cherry tomatoes halved
  • 1 cup red pepper chopped
  • 1 cup carrots julienne
  • 1 cup sweet or red onion minced
  • 3 tbsp olive oil extra virgin
  • 1/4 cup white distilled vinegar
  • Salt and Pepper to taste

Instructions

  1. If using fresh vegetables, see ingredient list above, bring a medium pot of water to a boil. Add the vegetables and cook until fork tender. Drain and rinse the vegetables under cool water, then place in a large salad bowl.
  2. If using any canned vegetables, drain and place in salad bowl.
  3. Next, add to the salad bowl, the minced onions and halved cherry tomatoes.
  4. In another medium size bowl, mix the vinegar and olive oil together Whisk well.
  5. Add the vinaigrette to the salad and toss well to coat.
  6. Salt and pepper, to taste.
  7. Serve chilled. Enjoy!
Nutrition Facts
Vegetarian Summer Succotash Salad Recipe
Amount Per Serving (1 serving)
Calories 111
% Daily Value*
Sodium 208mg 9%
Potassium 438mg 13%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 5g
Protein 5g 10%
Vitamin A 74.6%
Vitamin C 47.1%
Calcium 3.3%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.