Grilled Southern Succotash Pasta Salad

The recipe Grilled Southern Succotash Pasta Salad can be made in roughly 2 hours and 45 minutes. One portion of this dish contains approximately 9g of protein, 16g of fat, and a total of 381 calories. This dairy free recipe serves 10 and costs 99 cents per serving. It works well as an inexpensive salad. This recipe is liked by 893 foodies and cooks. It is brought to you by Foodnetwork. This recipe is typical of Southern cuisine. Head to the store and pick up jalapeno, canolan oil, honey, and a few other things to make it today. It will be a hit at your The Fourth Of July event. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is amazing. Similar recipes are Grilled Vegetable Summer Succotash Pasta Salad, Southern Succotash, and Southern Succotash.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 120 minutes

 

Ingredients:

Freshly ground black pepper

2/3 cup canola oil, plus for drizzling

1 pound cavatappi or corkscrew pasta

2 ears corn, husked

1/4 bunch flat-leaf parsley

2 tablespoons honey

1 jalapeno

Kosher salt

2/3 cup fresh lemon juice, plus more as needed

1 cup frozen lima beans, thawed

1 medium red bell pepper

Equipment:

grill

pot

food processor

bowl

Cooking instruction summary:

Watch how to make this recipe. Prepare a grill for medium-high heat. Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil. Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil. In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed. Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.

 

Step by step:


1. Watch how to make this recipe.

2. Prepare a grill for medium-high heat.

3. Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool.

4. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice.

5. Cut the kernels from the corn ears.

6. Bring a large pot of heavily salted water to a boil.

7. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans.

8. Drain, and toss with 1 tablespoon of the canola oil.

9. Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.

10. In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well.

11. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.

12. Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.


Nutrition Information:

Quickview
381k Calories
8g Protein
16g Total Fat
51g Carbs
20% Health Score
Limit These
Calories
381k
19%

Fat
16g
25%

  Saturated Fat
1g
8%

Carbohydrates
51g
17%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
204mg
9%

Get Enough Of These
Protein
8g
18%

Vitamin C
121mg
147%

Vitamin A
2874IU
58%

Selenium
29µg
43%

Vitamin K
38µg
37%

Manganese
0.65mg
32%

Vitamin E
4mg
28%

Fiber
5g
20%

Folate
76µg
19%

Vitamin B6
0.38mg
19%

Phosphorus
147mg
15%

Potassium
457mg
13%

Magnesium
51mg
13%

Vitamin B3
2mg
10%

Copper
0.21mg
10%

Vitamin B1
0.15mg
10%

Iron
1mg
9%

Zinc
1mg
8%

Vitamin B2
0.13mg
7%

Vitamin B5
0.71mg
7%

Calcium
22mg
2%

covered percent of daily need
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