Succotash Salad

What’s succotash? Succotash "broken corn kernels" is a food dish consisting primarily of sweet corn with lima beans or other shell beans. The corn is in, the produce is fresh and you can make your salad Farmer's Market style by adding zucchini, tomatoes and green or sweet red peppers. Shop the market for a fine selection of oils including grapeseed oil from Wildtree.


  • 2 small zucchini, preferably yellow (8 ounces total), sliced into thin rounds (about 2 1/3 cups)
  • Kosher salt and freshly ground pepper
  • 12 ounces mixed beans (such as wax and Romano), trimmed
  • 2 ears corn, shucked
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup packed coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely shredded fresh mint
  • 2 to 3 tablespoons white-wine vinegar


1. Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.

2. Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.

3. In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

Recipe courtesy of Martha Stewart Living