Summer Succotash Salad Wednesday, July 11, 2012


1 16 oz pkg frozen lima beans
4 ears fresh corn
1 red onion, chopped
1 red bell pepper, chopped
½ cup low fat mayonnaise
3 TBSP fresh basil, chopped
1 garlic clove, minced
1 tsp Worcestershire sauce
salt and black pepper to taste
1 cup grape tomatoes, halved


Cook lima beans according to pkg directions, drain and allow to cool completely. Remove the long stem and silk ends of the corn and roast in the shuck in a 350 deg oven about 25 minutes. Allow to cool and remove shuck and silks. Slice the corn off the cob in whole kernels. Mix mayo, basil, garlic, Worcestershire, and salt and pepper. Stir together the beans, corn, onion, bell pepper, and grape tomatoes. Pour mayo mixture over and toss lightly to blend. Chill at least 2 hours before serving.


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