Monday, June 2, 2014

Southwestern Succotash Salad

Our CSA pick-ups begin this week from the Colvins!! My fridge is nice and empty after being at the beach last week, and I'm avoiding buying much until we get our first veggie box in a few days. This pretty salad was born of the need for a healthy side dish for our cheese and (frozen) bell pepper quesadillas… and my freezer and pantry contributed all the ingredients. It's a little on the mild side--add some jalapeƱos if you have them. But, as it is, it makes a pretty good quesadilla filling along with some cheese…or a nice side salad for spicy Mexican food…or a good salad with lettuce and some salsa as a dressing .... Our kids actually ate theirs in quesadilla form--even knowing there were bell peppers in the mix.

Southwestern Succotash Salad
~inspired by this salad

  • 1 cup frozen baby lima beans, cooked and drained
  • 1 can black beans, drained
  • ~1-2 cups frozen corn, thawed
  • 1 small red onion, finely minced
  • 1-1 1/2 cups chopped bell peppers*
  • 2 garlic cloves, minced
  • 1 t. cumin
  • 1/2 T. olive oil
  • 2 T. white wine vinegar
*my bell peppers were the tri-colored frozen variety

Combine all in a bowl and stir well (I did not make the dressing separately--just dumped it all in a bowl and stirred). Enjoy right away or after a day or two in the fridge!

~Serves 4-6

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