Chilled Succotash Salad with Red Wine Vinaigrette
Makes 8 servings
  • 2 ears yellow corn, shucked
  • 1 cup okra pods
  • 1 teaspoon olive oil
  • 1 teaspoon water
  • ½ cup cooked baby lima beans
  • ½ cup canned black-eyed peas, rinsed and drained
  • Red Wine Vinaigrette (recipe follows)
  • Garnish: crumbled cooked bacon
  1. Bring a large saucepan of water to a boil, and add corn ears. Cook for 3 minutes. Remove corn ears from boiling water.
  2. Heat a large nonstick sauté pan over high heat until very hot. Place corn ears in pan, and sear, turning frequently with tongs, until corn kernels are slightly charred, approximately 1 minute. Remove from pan, and let stand until cool enough to handle.
  3. Stand corn ears on end, and using a sharp knife, cut downward, removing kernels from cobs. (You should have approximately ½ cup corn kernels.)
  4. Cut okra pods on the diagonal into ¼-inch slices, discarding stems and tips. (You should have approximately ½ cup okra.)
  5. In a medium nonstick sauté pan, heat oil over medium-high heat. Add okra, and cook, stirring frequently, until slightly charred. Add 1 teaspoon water, and cover pan with lid to steam okra. Reduce heat to medium-low, and cook, stirring occasionally, until okra is tender, 1 to 2 minutes.
  6. In a medium bowl, stir together corn kernels, okra, lima beans, and black-eyed peas until blended. Add enough Red Wine Vinaigrette to moisten vegetables, reserving some to drizzle over individual servings.
  7. Place succotash in a covered container, and refrigerate until cold, approximately 4 hours.
  8. Just before serving, stir succotash, and spoon into individual serving dishes. Drizzle with remaining Red Wine Vinaigrette.
  9. Garnish with crumbled bacon, if desired.
Recipe by TeaTime Magazine at