Celebrate summer with this delicious succotash recipe With grilled corn, lima beans and tempeh bacon. One bite of succotash, and you’ll be hooked.
I love fresh summer corn, so I took my favorite Succotash recipe and turned it into a Vegan Succotash Salad. My version, although based on a traditional recipe for succotash, is so flavorful and delicious that you won’t believe it’s a salad.
Corn was calling my name at the farmer’s market this week. There’s something about fresh summer corn on the cob cooked on the grill. Although succotash is traditionally a side dish, I decided to turn it into an entree.
What is Succotash?
Succotash It was a Native American staple served fresh in the summer or as a dry corn stew in the winter, making it a year-round choice for gatherings. The term appeared in 1751 from the Narragansett Indian word “misckquatash”, meaning “whole boiled corn kernels” and referring to a boiled pot of corn to which other ingredients were added.
Since then, however, traditional succotash has evolved into a popular side dish served hot or cold, with corn and lima beans or other shelled beans as the primary ingredients.
My vegan version has veggies, savory tempeh bacon, tofu feta cheese and an avocado ranch dressing. One bite, and you’ll be hooked!
Succotash Recipe Ingredients
- Boston Lettuce: Boston lettuce is a type of butter lettuce. Boston lettuce has large, soft, tender, gently cupped leaves. It’s great in salads and sandwiches, or the leaves can be used as a bed for other dishes.
- Grape tomatoes: I like grape tomatoes because they have tough skin and fewer seeds. They are juicy and hearty.
- Popcorn: Sweet summer corn cooked on the grill is like candy.
- Lima Beans: Lima beans, also called butter beans, are available raw, canned or frozen. They are sturdy beans with a fleshy, firm texture.
- Baby Bell Peppers: Baby bell peppers are sweeter than larger bell peppers and come in a variety of vibrant colors.
- Red Onion: Red onion is sweet in taste. They’re best raw as a topping in salads, salsas, and veggie burgers and sandwiches because of how light they are. Rituals are fabulous when they are.
- Tofu Feta Cheese: I make my own tofu feta cheese, which tastes salty and savory and adds richness to succotash.
- Tempeh Bacon: Tempeh bacon is used in recipes to replace bacon in traditional recipes. It adds a meaty and savory element to succotash salad.
- Garlic Powder: Garlic powder tastes delicious and adds flavor to recipes.
- Onion Powder: Onion powder is made from a spiceEhydrated ground onion.
- Paprika: Paprika adds a smokiness to salads.
Substitute Succotash recipe ingredients
- Choose any greens for the base, such as romaine lettuce, kale or leaf lettuce.
- Cherry tomatoes are an excellent alternative to grape tomatoes.
- Canned or frozen corn can be used in place of fresh corn in a pinch. But cook the frozen corn before adding it to the succotash.
- Substitute red bell peppers for baby bell peppers, as they are also sweet.
- It’s okay to use a white or yellow onion in a recipe for red onion.
- Tofu feta cheese is available in stores if you don’t want to make your own.
- Tempeh bacon is also available in the vegan refrigerated section of grocery stores.
- If you don’t have garlic powder, you can substitute an equal amount of fresh minced garlic. Or use one medium-sized fresh garlic clove for each ⅛ teaspoon.
- Instead of onion powder, you can use grated fresh onions, shallots, fennel bulbs, scallions, garlic powder, onion salt or celery.
- Use smoked paprika for a deeper flavor.
Succotash recipe instructions
- First, cook the corn on a preheated 400-degree grill for 15-20 minutes, turning every 5 minutes. Although many people soak the corn in the cob and cook it on the husk, I prefer to cook the corn directly on the grill. As a result, the corn is slightly charred, which I like. Then let the corn cool completely before cutting from the cobs.
- If using canned corn, rinse and drain before adding to succotash recipe.
- Conversely, if using frozen corn, cook it according to package directions, drain, and let it cool before adding to the salad.
- Prepare the tempeh bacon as directed, let it cool, and cut into bite-sized pieces.
- If using frozen lima beans, cook lima beans according to package directions and allow them to cool.
- For canned beans, rinse and drain before adding to the recipe.
- Prepare the tofu feta cheese in advance.
- Begin adding the ingredients to the bed of lettuce, layering the vegetables, beans, corn, tempeh bacon and feta cheese.
- Then sprinkle with seasoning.
- I served the succotash recipe with avocado ranch dressing. But I recommend vegan ranch dressing or oil-free Italian dressing.
Succotash comes from a Narragansett word, “msickquatash,” meaning broken corn. Other translations indicate that it means “a whole ear of corn boiled.” Whole ears of corn were boiled, and the corns were cut from the cob and combined with lima beans and other vegetables from the crop.
This succotash recipe has a Southern spin — complete with fresh grape tomatoes, Vidalia onions, grilled corn, and crispy, smoky vegan bacon! It tastes like a warm, buttery corn salad.
Succotash is a true vintage food introduced to us by Native Americans. Traditional dishes include corn, lima beans or butter beans, and pork. Nutritious and cheap to make, it was especially popular during the Depression and World War II.
- Do not microwave frozen lima beans. In my experience, it dries them out and they lose their texture.
- If you prefer succotash without lettuce, combine all ingredients in a bowl and omit the lettuce for a lettuce-free salad or side dish.
- Avoid a mess. An easy way to cut corn from the cobs is to use a bundt pan. Place the corn in the middle, and when the kernels are cut, they fall to the side of the pan.
- Make sure the corn is cool to the touch before cutting off the cobs.
- Cook corn, lima beans (if frozen), tempeh bacon, and tofu feta cheese ahead of time for easy meal prep.
- Prepare the avocado ranch dressing in advance to allow it to chill in the refrigerator before serving.
You’ll love this vegan version of a classic succotash recipe. Enjoy seasonal grilled corn while it’s fresh!
If you like my succotash version, give us a 5-star review and comment below. We want to hear from you!
Celebrate summer with this delicious succotash recipe with grilled corn, lima beans, and tempeh bacon. One bite of succotash, and you’ll be hooked.
Preheat grill to 400 degrees.
Remove the husk from the ear of corn.
Place the corn on the directi grill grate and close the cover.
Turn the corn every 5 minutes for 15-20 minutes.
Remove the corn from the grill and let it cool before cutting the corn off the cobs.
Using a sharp knife, cut the kernels from the corn husks and set aside.
If using canned corn, drain and rinse.
If using frozen corn, cook according to package directions, drain and let cool.
Other cooking ingredients
Cook tempeh bacon according to directions, let cool and cut into bite-sized pieces.
Prepare tofu feta cheese according to directions, let cool and crumble.
Cook lima beans according to package directions. Or, if using canned beans, rinse and drain.
Salad is being prepared
Slice the lettuce and place on a plate.
Spread corn, lima beans, tempeh bacon and assorted vegetables on a bed of lettuce.
Sprinkle with garlic powder, onion powder and paprika.
Top with feta cheese.
Serve with avocado ranch or dressing of choice.
- For easy meal prep, prepare the cooked ingredients in advance.
- As a shortcut, buy vegan feta cheese and tempeh bacon instead of making your own.
- Do not cook frozen lima beans in the microwave. Instead, cook them according to the oven directions. Microwave beans dry out.
- Lima beans and butter beans are the same.
- I recommend using avocado ranch dressing, but I also like vegan ranch dressing or oil-free Italian dressing with this succotash recipe.
- For a more traditional succotash recipe, omit the lettuce.
Calories: 7kcalSugars: 2gProtein: 0.3gFat: 2gPolyunsaturated Fats: 2gSodium: 120mgPotassium: 68mgFiber: 0.4gSugar: 1gVitamin A: 233IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂