Succotash Spinach Salad

My mother, a New England native, would serve us succotash explaining it was served by the Native Americans. The name means "broken corn kernels”. This is a dish high in all essential amino acids made into a salad form. You can add tomatoes, okra, bacon…your choice! Barb L.

Yield: 4 Servings


2 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Persian Lime, Cilantro and Roasted Onion, Chipotle, Harissa, Baklouti Green Chili, Cayenne Red Chili, a Combination, or a medium-robust Single Varietal of Choice (We mix the EVOO’s in a small dish before using in the recipe. We like 1 ½ Tbsp Persian Lime +¼- ½ TbspChipotle, a few drops at a time until it is the spiciness we prefer.)

4 ears fresh corn, kernels cut from cobs (You can also use charred leftover corn from your last barbeque)

2 cups frozen lima beans

1 red bell pepper stemmed, seeded, and chopped

2 Tbsp minced fresh chives, and a few long pieces for garnishing if desired

3 ounces (3 cups) baby spinach

1 Tbsp lime juice

1 Tbsp Flying Olive Serrano Honey Vinegar


Heat 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice on medium in an empty skillet until shimmering. To get a nice char on the corn, add it and cook for 2-3 minutes without stirring.   Stir in the lima beans and cook until warmed through, about 2-3 minutes. Transfer the corn and beans to a large bowl.

Add the red bell pepper, chopped chives, and spinach to the bowl with the corn and beans. In a separate bowl or jar, whisk together the lime juice, remaining 1 Tbsp of Flying Olive EVOO(s) of Choice, ½ tsp salt, and ¼ tsp pepper, and the Flying Olive Serrano Honey Vinegar. Add half the vinaigrette to the bowl with the corn and beans. Toss to coat. Add as much of the remaining vinaigrette as desired and toss again. Garnish with remaining long chive pieces. Serve.

Submitted by Barb L.