Succotash Salad

  • 3 cups fresh butter beans
  • 2 cups fresh corn kernels (cut from 3 large ears)
  • 3 1/2 tablespoons canola oil, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh chives or thinly sliced green onions
  • 3/4 teaspoon Tabasco sauce (or more to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Cook butter beans in boiling salted water to cover 12 minutes or until tender; drain. 

Sauté corn in 1 Tbsp. hot oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender. 

Whisk together lemon juice, next 4 ingredients, and remaining 2 1/2  Tbsp. oil in a large bowl.  Stir in corn and butter beans.

Serve immediately or cover and chill up to 3 days.

Adapted from Succotash Salad, Southern Living, June 2007

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