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
Author Deborah L Melian


  • 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


  • 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.
  • If using any canned vegetables, drain and place in salad bowl.
  • Next, add to the salad bowl, the minced onions and halved cherry tomatoes.
  • In another medium size bowl, mix the vinegar and olive oil together Whisk well.
  • Add the vinaigrette to the salad and toss well to coat.
  • Salt and pepper, to taste.
  • Serve chilled. Enjoy!


Serving: 1serving | Calories: 111kcal | Carbohydrates: 22g | Protein: 5g | Sodium: 208mg | Potassium: 438mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3730IU | Vitamin C: 38.9mg | Calcium: 33mg | Iron: 1.9mg