Chilled Succotash Salad

Chilled Succotash Salad in a blue dishCool and creamy, this spin on a classic Southern salad is a refreshing summer side dish.

Chilled Succotash Salad
Makes 10 servings
  • 1 pound fresh or frozen lima beans
  • 6 slices bacon
  • 6 ears corn
  • ⅓ cup chopped green onion
  • ¼ cup mayonnaise
  • ½ cup heavy whipping cream
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  1. Bring a large pot of water to a boil. Add lima beans; reduce heat to a simmer, and cook until tender, 20 minutes. Drain, and set aside to let cool.
  2. In a large nonstick skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on paper towels. Drain grease from skillet, reserving 3 tablespoons.
  3. Cut corn kernels from cob. Heat reserved grease in skillet over medium heat. Cook corn until golden brown, 5 to 7 minutes.
  4. In a large airtight container, combine lima beans, corn, green onion, mayonnaise, whipping cream, seasoned salt, and pepper. Crumble bacon over corn mixture, stirring to combine. Cover, and refrigerate for 4 to 24 hours.

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