Side dish - Fish with Corn & Warm Lima Bean Salad recipes

Author: Wilburn Wilson  

Succotash is a classic summertime side dish featuring baby lima beans, fresh corn, and crisp bell pepper. Succotash Salad is the perfect healthy Summer salad loaded with fresh corn, beans, tomatoes and lightly seasoned with lemon juice, basil and feta cheese.

Succotash Salad

Succotash Salad
Succotash Salad is the perfect healthy Summer salad loaded with fresh corn, beans, tomatoes and lightly seasoned with lemon juice, basil and feta cheese. A must for any barbecue or family gathering!
Provided by: Sherri Hagymas
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
  • 2 tablespoons coconut oil (or coconut oil or butter)
  • 1 large sweet onion (chopped)
  • 2 cups frozen or fresh lima beans (edamame, fava, cooked al dente)
  • 4 cups fresh or frozen sweet corn
  • 1 pint cherry tomatoes (quartered)
  • 1 tablespoon lemon juice
  • 2 tablespoons basil
  • 1/4 cup feta cheese (crumbled)
  • salt and pepper to taste
  • Serving Size: 1 serving
  • Calories: 195 kcal
  • Carbohydrate: 32 g
  • Protein: 7 g
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Cholesterol: 4 mg
  • Sodium: 84 mg
  • Fiber: 5 g
  • Sugar: 7 g
How to cook:
  1. In a medium saucepan, heat oil or butter over medium heat.
  2. Add the chopped onion and saute for about 5 minutes until translucent.
  3. Lower the heat to medium low and add the beans and corn and cook for about 5-7 minutes, stirring often, until just al dente (not soft)
  4. Transfer to a large serving bowl and add the tomatoes, lemon juice, salt and pepper.
  5. Let cool for about 10-15 minutes.
  6. Sprinkle the basil and feta cheese on top.
  7. ENJOY!!
Notes: Chargrilled corn and lima bean salad with mango and mojo criollo, Ingredients · 380 g (2 cups) dried lima beans · 4 cobs corn, husks removed · 80 ml (⅓ cup) olive oil · 4 long red chillies, cut into julienne · 4 mangoes, cut into

Fish with Corn & Warm Lima Bean Salad

Fish with Corn & Warm Lima Bean Salad
Corn provides your diet with folate, a B vitamin shown to reduce the risk of colon cancer. Avocado adds fat calories to this dish, but most of the fat is the heart-healthy monounsaturated kind.
Provided by: Angela Serednicki
Yields: 4 servings
Cuisine: Fish & Seafood,Salads,Vegetables
Number of ingredients: 13
  • 750 g trout or salmon ((about 2 fillets), cut into 4 pieces total)
  • 1/2 tsp salt (divided)
  • pinch black pepper
  • 1 tsp lemon zest
  • 1/2 cup frozen corn
  • 1/2 cup frozen lima beans
  • 1 cup fresh cherry tomatoes (halved)
  • 1 small avocado (diced)
  • 1 small yellow bell pepper (diced)
  • 2 green onions (sliced)
  • 1/4 cup flat-leaf parsley (chopped)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
How to cook:
  1. Preheat oven to 375°F.
  2. Season fish with 1/4 teaspoon (1 mL) salt, plus black pepper and lemon zest. Place on a lined baking sheet skin-side down and bake 12 minutes, or until flesh is opaque and flakes easily.
  3. Meanwhile, in a medium saucepan, bring 2 cups (500 mL) water to a boil. Add corn and lima beans, and simmer just until tender, about three minutes. Drain and let cool.
  4. In a large bowl, gently toss together corn, lima beans, cherry tomatoes, avocado, bell pepper, green onion and parsley.
  5. For salad dressing: In a small bowl, whisk together olive oil, white wine vinegar and remaining 1/4 teaspoon salt. Add dressing to vege­tables and toss. Serve fish overtop salad.
Notes: Grilled Corn Salad with Lima Beans and Tomatoes, Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix

Fresh Corn Succotash Recipe

Fresh Corn Succotash Recipe
Succotash is a classic summertime side dish featuring baby lima beans, fresh corn, and crisp bell pepper. This bright and flavorful warm corn salad is always a big hit at potlucks, picnics, and barbecues!
Provided by: Sommer Collier
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11
  • 4 cups fresh sweet corn (cut off 5 cobs)
  • 2 tablespoons olive oil
  • 1 bunch scallions (chopped)
  • 3-4 cloves garlic
  • 1 red bell pepper (seeded and chopped)
  • 2 cups baby lima beans (fresh or frozen)
  • ½ cup chopped parsley
  • 1/3 cup chopped basil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper (optional)
  • Salt and pepper
  • Serving Size: 0.75 cup
  • Calories: 126 kcal
  • Carbohydrate: 21 g
  • Protein: 5 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Sodium: 18 mg
  • Fiber: 4 g
  • Sugar: 5 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Chop all the fresh produce. Separate the scallions into greens and whites.
  2. Set a large cast iron sauté pan over medium heat. Add the olive oil, scallion whites, and garlic. Sauté for 2 minutes. Then stir in the chopped bell pepper. Stir and sauté another 2-3 minutes.
  3. Once the peppers are partially softened, add in the corn kernels, lima beans, smoked paprika, crushed red pepper, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and sauté for 5 minutes.
  4. Toss in the chopped scallion greens, parsley, and basil. Taste, then salt and pepper as needed. Serve warm or at room temperature.
Notes: Lima Bean Salad Recipe, For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and

Succotash Salad

"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."
Provided by: Katie Lee Biegel
Total time: 30 minutes
Cook time: 5 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 13
  • Kosher salt
  • 2 cups green beans
  • 1 10-ounce package frozen lima beans, thawed
  • 3 cups corn kernels (from about 4 ears)
  • 1 small avocado, pitted, peeled and cut into chunks
  • 1 cup grape tomatoes, halved
  • 1/4 cup minced red onion
  • 1 jalapeno pepper, seeded and minced
  • 10 basil leaves, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Freshly ground pepper
How to cook:
  1. Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
  2. In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.
Notes: Summer Corn Salad with Lima Beans, Cherry Tomatoes, and Arugula, It's easy to prep ahead: the corn and lima beans can be cooked hours in advance, tossed in the vinaigrette, and left to marinate in the
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