Fresh Roasted Corn & Potato Succotash Salad – A Vegan, Gluten-Free Traditional Classic
Bring a taste of classic Indigenous foodways to your table with this Fresh Roasted Corn and Potato Succotash Salad—a vibrant, plant-based twist on a timeless favorite. Bursting with sweet roasted corn and potatoes, lima beans, juicy tomatoes, crisp celery, and aromatic herbs—all tossed in a zesty vinaigrette—this salad celebrates the bounty of the season. It’s vegan, gluten-free, and packed with nutrients, offering a perfect balance of flavor, color, and wholesome goodness. Serve it as a side, light lunch, or potluck favorite—this modern take on succotash is proof that healthy comfort food can be both fresh and delicious.
Roast up new potatoes and grill fresh ears of corn or use frozen fire-roasted corn to create this flavorful succotash salad, which adds the nutrient-rich addition of lima beans (frozen or canned), the earthiness of tomatoes, and the herbal bite of fresh cilantro or parsley to the mix.
What is succotash? Based on the Indigenous American food traditions of maize and beans, succotash comes from the Native American word for “broken corn kernels”. Succotash has become beloved as a traditional American dish, made from a mix of corn and beans—often lima beans—symbolizing the harvest and sustenance of the land.
Lima beans are available in many forms: fresh, dried, canned, and frozen. If you’re lucky enough, you can find freshly harvested “green” lima beans, and these can simply be cooked (no soaking required) until tender. Canned and frozen lima beans feature cooked green lima beans, though frozen has a brighter green color. Dried lima beans are the mature dried version of lima beans—these need to be soaked to rehydrate them for about 8 hours, then cooked in fresh water about 1 hour until they are tender.
Here’s all you need to make this recipe!Watch me make this recipe live in my own kitchen here!
Check out my live video on IGTV for my Plant-Based Cooking Class Series, where I make this salad here.
Enjoy this fresh, light, and flavorful Succotash Salad with roasted corn, potatoes, lima beans, and herbs. A healthy, vegan, gluten-free twist on tradition!
Ingredients
Scale
Roasted Corn and Potatoes:
1 pound small new potatoes, with peel, diced in about 1-inch pieces (i.e., Yukon gold or red-skinned)
To roast potatoes, place diced potatoes with peel on a baking sheet. Sprinkle evenly with garlic, oregano, thyme, olive oil, salt and pepper. Toss together with tongs to distribute well. Place in the top rack of the oven and roast until tender and golden yet firm (about 20-25 minutes), turning with tongs to evenly cook halfway through cooking. Remove from the oven and cool slightly.
Add fire-roasted corn to a large salad bowl. Alternatively, roast fresh ears of corn on a hot grill for about 15-20 minutes, until golden and tender. Cool slightly, then slice corn off the cob and place in the salad bowl.
Add lima beans, celery, onions, cilantro or parsley, and tomatoes to the salad bowl and toss gently.
Whisk together olive oil, red wine vinegar, salt and pepper. Drizzle over salad and toss gently to combine ingredients. May adjust seasonings as needed.
Serve immediately, or chill until serving time. Makes 6 servings (about 1 1/4 cups each).
Notes
Try substituting another herb for cilantro or parsley, such as fresh basil, dill, or sage.
You may substitute another cooked bean for lima beans, such as black beans or pinto beans.
Prep Time:20 minutes
Cook Time:25 minutes
Category:Salad
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:180
Sugar:4 g
Sodium:100 mg
Fat:6 g
Saturated Fat:1 g
Carbohydrates:33 g
Fiber:5 g
Protein:6 g
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