Succotash Salad

Succotash Salad

by Apr 21, 2019Recipes1 comment

This is a great FODMAP-friendly summertime salad.  It includes fresh corn, green beans, and red bell peppers.  It’s a perfect dinner starter or works well as a lunchtime meal.


2 cobs of boiled corn

1 cup or more of green beans

4 spring onions (green part only)


For the Dressing

1 tbs. balsamic vinegar

3 tbs. olive oil

1 tbs. garlic-infused olive oil

1 tsp wholegrain mustard

Salt and pepper



Prepare a mixing bowl of very cold water and ice. Snap off the ends of the green beans and break into bite size pieces.  Bring a pot of water to a boil, add the beans.  Cook until just cooked, bright green and not limp.  Toss right into cold water. 

In a large pot, boil water and add the corn.  Cook the corn about 10 minutes.  Remove and let cool.  Cut the corn from the cob, and set aside

Cut the red bell peppers open and deseed.  Cut into bite-size pieces

Cut the green tops off the green onions.  Chop the top up.  Save the onion for other recipes

Chop up the parsley

Gently mix all of the ingredients in a bowl

Mix and shake all of the salad dressing ingredients until it forms an emulsion

Pour the dressing over the salad.  Transfer to a serving bowl and serve immediately alongside the remaining salad dressing.


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