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Succotash Salad with Lime-Cumin Vinaigrette

  • Yield: 4 cups 1x




  • 2 cups corn
  • 1 1/4 cups lima beans (frozen)
  • 1 medium red or yellow bell pepper (diced)
  • 6-8 medium radishes (cut in half and sliced)
  • 4 ea scallions (both white and green, thinkly sliced)
  • 2 tbs cilantro (chopped)
  • 1 tbs olive oil


  • 2 tsp ground cumin (toasted)
  • 2 ea juice from limes
  • 1 tbs balsamic vinegar
  • 1 tsp kosher salt
  • to taste fresh ground black pepper
  • 2 cloves garlic (minced)
  • 1 tsp basil
  • 1 tbs olive oil



  1. In a small dry skillet, over moderate heat, toast the ground cumin, stirring until fragrant, about 1-2 minutes.
  2. In a small bowl, whisk the lime juice and vinegar with the cumin, salt, and pepper.
  3. Whisk the olive oil in a stream and keep whisking until emulsified.


  1. In a small skillet over moderately high heat, bring 1 tbs olive oil to rippling.
  2. Add the corn and the lima bean and sauté, stirring, about 3 minutes.
  3. Set aside to cool.
  4. In a salad bowl, combine the bell pepper, radishes, scallion, cilantro.
  5. When the corn and limas are cooled, add them to the vegetable mixture in the salad bowl.
  6. Pour the dressing over the corn mixture and toss.
  7. Serve cooled.


Source:  The Instant Bean

  • Category: Side Dish


  • Serving Size: 1/2 cup
  • Calories: 105
  • Fat: 4.27 g
  • Carbohydrates: 15.59 g
  • Protein: 3.43 g
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