Roasted Corn and Potato Succotash Salad

Sharon Palmer

Roast up fresh ears of corn and new potatoes to create this flavorful succotash salad, which adds the nutrient-rich crunch of edamame, the earthiness of tomatoes, and the herbal bite of fresh cilantro to the mix. Based on the indigenous American food traditions of maize and beans, succotash comes from the Native American word for “broken corn kernels”. I mix this up a bit by swapping out traditional lima beans (often used in succotash for edamame), and I add potatoes—another American traditional food—to the salad. You can roast the potatoes and corn on the grill or in the oven to turn out this gorgeous, satisfying meal-in-one salad. You can also swap out frozen corn for fresh roasted corn, if you’re in a rush—no problem! This vegan, gluten-free Roasted Corn and Potato Succotash Salad is your next go-to potluck or picnic contribution!

Check out my live video on IGTV for my Plant-Based Cooking Class Series, where I make this salad here

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Roasted Corn and Potato Succotash Salad


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This vegan, gluten-free, satisfying salad calls upon the indigenous American food traditions of corn (succotash means “broken corn kernels”) with beans.


Scale

Ingredients

Roasted Corn and Potatoes:

  • 2 medium ears of corn, shucked (husks removed), cut in half
  • 4 medium new potatoes (about 1 pound total), with peel, diced (try Yukon gold or red-skinned)
  • 2 cloves garlic, minced
  • 2 tablespoons mixed fresh herbs (i.e., dill, oregano, parsley)
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper (to taste, optional)

Salad:

  • 1 cup frozen shelled edamame, thawed
  • 2 stalks celery, diced
  • 3 green onions, sliced
  • 1/3 cup fresh cilantro, coarsely chopped
  • 1 cup cherry tomatoes, halved

Vinaigrette:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon seasoning blend (i.e., low-sodium, such as Mrs. Dash)
  • Salt and pepper (as desired)

Instructions

  1. To roast corn and potatoes (grill or oven): To roast over the grill, heat grill to medium heat. Place corn and potatoes in a grill basket or large rectangle of foil. Mix together garlic, herbs, olive oil, and salt and pepper (optional) in a small dish and drizzle over corn and potatoes. Place grill basket or foil bundle on the hot grill. Roast vegetables until just tender and golden, yet firm (about 15-20 minutes), turning with tongs to evenly cook. To roast in the oven, place corn and potatoes on a baking sheet, drizzle with garlic, herb, olive oil mixture, and place on the top rack of a preheated oven at 400 F, roasting until tender, yet firm (about 25 minutes), turning with tongs during cooking process to cook evenly.
  2. Cool corn and potatoes. Shuck corn and add to a large salad bowl with potatoes.
  3. Add edamame, celery, green onions, cilantro, and tomatoes, and toss gently.
  4. To make vinaigrette: whisk together olive oil, red wine vinegar, seasoning blend, and salt and pepper (as desired). Drizzle over salad and toss gently to combine ingredients.
  5. Serve immediately, or chill until serving time.
  6. Makes 6 servings (about 1 cup each)

Notes

  • May substitute 1 cup frozen corn for fresh corn on the cob, if desired.
  • Try substituting another herb for cilantro, such as basil, dill, or oregano.
  • You may substitute another cooked bean for edamame, such as lima beans, black beans, or pinto beans.
  • 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

Keywords: vegan salad, healthy salad, corn salad

Try a few of my other favorite plant-based salad recipes:

Green Bean, Chickpea, and Farro Salad with Za’atar
Farmers Market Tomato Arugula Salad
Farmers Market Pasta Salad

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