Succotash Salad

Extra Virgin
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 2 cups lima beans, steamed and drained
  • 4 cups corn kernels
  • 1/4 cup lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 1/4 tsp freshly ground pepper
  • 1 pint grape tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup packed fresh basil, thinly sliced
    • Heat 2 tbsp olive oil in skillet set over medium heat; sauté onion for 3 minutes or until tender. Reduce heat to medium-low; stir in lima beans and corn. Sauté for 1 minute or until tender-crisp; transfer to large bowl. Let cool.
    • Meanwhile, in small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, mustard and pepper. Pour over corn mixture. Stir in tomatoes. Sprinkle with feta and basil.
    • Tip:

      If you can’t find lima beans, substitute steamed edamame or fava beans.

    Prep Time

    5 min


    Cook Time

    5 min


    Total Time

    10 min


    Servings

    10

     


    X

    Categories

    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Greek

    Product: Extra Virgin

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