Juneteenth Recipe: Succotash Salad

June marks the beginning of summertime fun, “Soul Food Month”, and celebration of Juneteenth. A national holiday, June 19th honors the strength, resilience and culture of the African American community. 

This Juneteenth, enjoy a meal with your family and friends and try this healthy, easy to prepare recipe below for succotash salad.

The salad incorporates an array of fresh vegetables, which are loaded in vitamins, antioxidants and fiber, as well as low in calories. Dressing is brightened with additions of apple cider vinegar, a touch of maple syrup and mustard. Enjoy!

Ingredients

• 3 ears of fresh corn, cleaned or 2 ¼ cups of frozen corn, thawed
• 1 ½ cups of fresh or frozen lima beans
• 2 tablespoons of olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 of red onion, sliced thinly
• 2 cups of dark green leafy vegetables, julienned (i.e spinach, collard greens or mustard greens)
• 1 tablespoon freshly squeezed lemon juice, for the greens
• ¼ teaspoon of salt
  
  

For the Dressing

• 3 tablespoons olive oil
• ½ freshly squeezed lemon
• ½ teaspoon salt
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon dijon mustard
• ¼ teaspoon pepper
  
  

Preparation

1. If using frozen corn or beans, defrost, drain and set aside.
2. If using fresh corn, remove corn kernels by vertically holding the ears of corn over a large bowl. Using a sharp knife, carefully cut downwards along the cob.  Set aside.
3. In a medium saucepan, heat olive oil, add beans and corn. Stir over med-low heat and cook for 1 minute, until tender, but still crisp. Do not overcook. Cool.
4. Once cool, in a large bowl combine the corn, beans, bell peppers and red onion. Cover and place in the refrigerator, to slightly chill.
5. In a small bowl, whisk together the dressing ingredients.
6. Layer a tea towel or paper towel in a bowl and place the julienned greens. Dry them thoroughly and drizzle the lemon juice over the greens. Sprinkle a ¼ teaspoon of salt. Massage the greens with clean hands, for 1 to 2 minutes, to soften them.
7. Gently toss the greens into the mix.
8. Drizzle the dressing over the salad mixture and toss well to coat. Salt and pepper to taste.
   
   

Next Steps & Resources:

• Recipe shared by the oncology dieticians at John Theurer Cancer Center