All of the summer’s most tasty vegetables all in one bowl! This summer succotash salad combines fresh grilled vegetables with a tangy citrus dressing.
With the warm weather brings more time outdoors, especially picnics and barbecues. It also means that the produce section at the grocery store are showing much more vibrant colors as the summer fruits and vegetables are ripe and ready to eat.
Whenever I see, sweet white corn appear that’s when I know it’s time to fire up the grill! To take advantage of the beautiful produce now available, I wanted to create a more hearty yet healthy salad that would be perfect to serve on those warmer days with those tasty barbecue feasts.
My summer succotash salad features all of these yummy vegetables in one bowl!
Succotash is typically a dish consisting of corn, shell beans like lima beans, and often bell peppers that are cooked together. I wanted to make the dish more interesting and take advantage of the most common cooking technique in the summer. That means grilling.
The key ingredients to my summer succotash salad are fresh corn on the cob, yellow squash, zucchini, sweet baby tomatoes, bell peppers, eggplant, peppery arugula and thinly sliced red onion. I omitted the beans, but garbanzo, kidney, black or even edamame beans would be a nice addition to this salad.
Grilling the corn, squash, bell peppers and eggplant gives the salad much more intense flavor than just roasting, sauteing or keeping them raw, which can be a little boring.
To add some brightness to the hearty salad, I made a fresh citrus vinaigrette. The tangy lemon and lime juice, plus adding the zest enhanced the flavors of the vegetables. The sweetness of the grilled corn and hint of honey of the dressing balances the savory vegetables, onions, and shallots in the salad.
I enjoy serving this salad with my Santa Maria style tri-tip or grilled Tequila lime chicken. If you already have your barbecue grill fired up, this is a quick and easy, healthy salad to put together and serve together with your main dishes.
How to grill corn on the cob?
I like to keep the husks on the corn and covered in its own natural wrapper. I do this by gently peeling back the corn husk from the wrapper, but not removing it from the husk completely. I then remove the silk of the corn, the blonde stringy hair-like pieces from the corn cobb. I make sure to rinse the corn kernels then cover the cob once again with the husk. I sometimes use a piece of the husk to tie around the cob so the kernels are not overly exposed. I grill the corn over medium heat, covered, about 5 minutes on each side. The inside of a barbecue grill can get scorching, so you will see the outer husk begin to char as the corn cooks. This extra packaging will burn first, allowing your corn to cook and stay sweet, instead of overly charred and burnt.