California Succotash Salad

California Avocado Succotash Salad w. Green Beans, Corn, + Tomatoes

This succotash salad is just another tasty way to enjoy a load of all that good fresh summer produce I can’t get enough of!

Growing up in rural northern California, we were just as big on roadside farm stands as we were markets and grocery stores. The fruit isn’t always picture perfect, but the flavors are better than you could imagine.

Summer corn, tomatoes (for canning later this summer too), and green beans were on constant rotation at the dinner table, no matter what our main dish was. 

Make sure you’re storing your tomatoes properly so they last longer!

California Avocado Succotash Salad w. Green Beans, Corn, + Tomatoes

We went to our first BBQ of the summer this weekend and it felt like the unofficial arrival of summer. The record breaking temperatures these last few days were also helpful in letting us know summer had arrived.

One of my favorite things about summer is all the fresh produce that brings back so many happy memories.

California Succotash Salad

Summer Succotash Salad

This summer succotash salad is my California take on a dish more well known in New England and the South. The flavors are all readily available throughout the summer and this salad will continue to get more delicious as we get further into the peak season of these fruits and vegetables.

If you can’t find avocados (or you guessed wrong on their ripeness day), you can totally skip them. And while I had these mini tomatoes, roma tomatoes, or better yet heirloom tomatoes, would be ideal.

California Avocado Succotash Salad w. Green Beans, Corn, + Tomatoes

And (I’m really on a roll now) judging by the tastiness of this peach and green bean salad, I’m betting you could swap or add in some ripe peach slices for the epitome of a summer salad.

Want more tasty salad side dish ideas? Orzo pesto salad is so delicious. This cucumber salad is always requested after I bring it to a gathering. And a summer beet salad with fresh corn is one of my favorite combinations. Of course, any of these side dishes for grilled chicken, would honestly be good with just about any meal.

Get more inspiration for summer dishes with these side dishes for grilled chicken and these healthy side dishes for hamburgers!

California Avocado Succotash Salad w. Green Beans, Corn, + Tomatoes

Summer Drink Recipes

Summer produce offers tons of tasty sipping options. For non-alcoholic beverages, try this fresh peach lemonade, cucumber lemonade (and this coconut and cucumber juice while you’re at it), and healthy iced tea ideas, including this lavender iced tea!

For some adult sips, the summer sangria route will never disappoint… Our favorites include plum sangria, cantaloupe sangria, strawberry sangria, nectarine sparkling rose sangria, cherry sangria, and watermelon sangria! 

Other summer libations include fresh fig spritzer, this rhubarb whiskey cocktail, and any one of these strawberry cocktails!

California Succotash Salad
Print Recipe
5 from 5 votes

SUCCOTASH SALAD

This recipe is my take on the traditional American side dish. A mix of fresh and cooked veggies mix with avocado (that seems to make everything “Californian”) and fresh tomatoes, this salad combines everything to love about summer produce!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: healthy, salad, side dish, side dishes, sides, summer, vegan, vegetables, vegetarian
Servings: 6
Calories: 66kcal
Author: Luci Petlack

Ingredients

  • 2 teaspoons olive oil
  • 1 Cup chopped green beans
  • kernels of 2 ears corn raw
  • 1 Cup finely chopped cucumber
  • ½ avocado cubed
  • 1 Cup quartered cherry tomatoes
  • ¼ Cup chopped cilantro
  • Tablespoons rice vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper

Instructions

  • Heat olive oil over medium high heat. Add green beans and corn kernels. Saute 5-7 minutes until slightly tender.
  • Meanwhile combine cucumber, avocado, and cherry tomatoes in large bowl. Add sauteed green beans and corn. Stir in cilantro, vinegar, salt, and pepper thoroughly.
  • Refrigerate at least 1-2 hours before serving.

Notes

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Nutrition

Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 338mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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2 Comments

  1. 5 stars
    An unexpected flavor combination, this summer salad is a favorite of mine. I love all the crunchy ingredients. And using all the ins eason produce taste SO GOOD!

  2. Pingback: 30 Easy Summer Salad Recipes (Whole30, Keto, Paleo)
5 from 5 votes (4 ratings without comment)

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