Succotash Salad

Extra Virgin
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 2 cups lima beans, steamed and drained
  • 4 cups corn kernels
  • 1/4 cup lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 1/4 tsp freshly ground pepper
  • 1 pint grape tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup packed fresh basil, thinly sliced
    • Heat 2 tbsp olive oil in skillet set over medium heat; sauté onion for 3 minutes or until tender. Reduce heat to medium-low; stir in lima beans and corn. Sauté for 1 minute or until tender-crisp; transfer to large bowl. Let cool.
    • Meanwhile, in small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, mustard and pepper. Pour over corn mixture. Stir in tomatoes. Sprinkle with feta and basil.


    If you can’t find lima beans, substitute steamed edamame or fava beans.

    Prep Time

    5 min

    Cook Time

    5 min

    Total Time

    10 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Greek

    Product: Extra Virgin


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