Chilled Succotash Salad

Cool and creamy, this spin on a Southern classic is a refreshing side on a hot day.

Chilled Succotash Salad
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  1. 1 pound fresh or frozen lima beans
  2. 6 slices bacon
  3. 6 ears corn
  4. 1/3 cup chopped green onion
  5. 1/4 cup mayonnaise
  6. 1/2 cup heavy whipping cream
  7. 1 teaspoon seasoned salt
  8. 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.
  4. Heat reserved grease in skillet over medium heat. Cook corn until golden brown, 5 to 7 minutes.
  5. 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.
Southern Lady Magazine