We recently hosted the Guiding Stars Associate “Stars on the Side” contest to find the best new recipes from our associates. Recipes were judged on their nutritional rating, simplicity, flavor and visual appeal. Among several promising recipes that performed beautifully on one or two of those metrics, this Succotash Salad submitted by Gayle Laughton was a clear winner for hitting all four categories wonderfully.
Not only does it earn three stars, but those stars come from an ingredients list you won’t struggle to find or prepare. Before making it, our judges weren’t convinced the flavor or look would be enough to put it over the top to win, but the simple flavors are simply perfect. Refreshing, bright, and uncomplicated, this is a salad you can eat as a main dish or a side all week long. Made with an array of colorful vegetables that hold their color and texture in the fridge, it’s also attractive both fresh and as leftovers.
Thanks to everyone who submitted recipes, and congratulations Gayle!
While you can make this recipe any time of year with frozen or canned corn, we suggest trying it with fresh corn at the height of summer. If you’re not a fan of lima beans, edamame makes a nice substitute and doesn’t need to be cooked.
Gayle Laughton submitted this recipe to and won the Guiding Stars Associate BBQ “Stars on the Side” Recipe Contest. Read about why this recipe won. »
Servings: 8 (180 G)
Prep Time: 20 minutes
- 16 oz. lima beans
- 3 c. corn
- 1 (15.5 oz.) can no-salt-added black beans, drained and rinsed
- 1/2 c. red pepper, chopped
- 1/2 c. orange pepper, chopped
- 1/2 c. green onion, chopped
- 1/2 c. red onion, minced
- 1/4 c. fresh parsley, chopped
- 1/2 juice from 1 lemon
- 3 T. olive oil
- 2 T. dijon mustard
- 1/2 t. salt
- 1/4 t. pepper
- Cook lima beans, rinse with cold water and chill.
- Combine all vegetables and toss to mix well.
- Whisk together lemon juice, oil, mustard, salt and pepper. Toss with vegetables.
- Serve immediately or chilled.