Summer Succotash Recipe

This bright and colorful Succotash Recipe is a delicious summer salad that is easy to make and quick to come together. It is the perfect summer grilling side.

Course vegetable salad

Cuisine Southern

Keyword classic succotash, succotash, succotash salad, succotash with bacon, succotash with bacon and chive, summer salad, summer succotash, summer vegetable salad

Prep Time 15

Cook Time 20

Servings servings

Calories 111kcal

Author Beth Pierce

Ingredients

4 slices smoked bacon
1 medium sweet onion chopped
1 1/2 cups okra sliced 1/2 inch thick
2 cloves garlic minced
2 tablespoons butter
1 can 15 ounces lima beans drained and rinsed
1 can 15 ounces black eyed peas drained and rinsed
1 1/2 cups grape or cherry tomatoes halved
4 ears corn shucked and silks removed
1/4 cup chopped fresh chives
1/2 teaspoon smoked paprika
1 1/2 tablespoon cider vinegar

Instructions

Fry bacon in a heavy skillet over medium heat; reserving bacon grease. Remove to paper towels to drain. Coarsely chop.
Add onion and okra to skillet. Cook until lightly browned on the edges; approximately 5-7 minutes. Reduce heat to low. Add garlic and butter; cook for 1 minute stirring several times. Remove from the heat and let cool.
Heat grill to medium. Cook corn for 15-20 minutes; turn every 5 minutes. Once cooled cut kernels from the cob.
In a large bowl combine the lima beans, black eyed peas, corn, tomatoes. Gently stir in the cooled onions, okra, garlic and butter. Toss in the crisp bacon, chives, paprika and cider vinegar. Season with salt and pepper to taste.

Nutrition