Summer Succotash Salad. (Ken BurrisEatingWell / August 21, 2013)

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh -- shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

Summer Succotash Salad

Makes 10 servings, about 3/4 cup each.

Active Time: 40 minutes

Total Time: 1 hour 40 minutes

2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans

4 tablespoons canola oil, divided

2 cups corn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed)

1 Vidalia or other sweet onion, finely chopped

1 small yellow squash, chopped

1 small zucchini, chopped

1 clove garlic, minced

2 medium tomatoes, seeded and chopped

1/2 stalk celery, very finely chopped

1/2 cup very thinly sliced fresh basil

2 tablespoons cider vinegar

1 teaspoon Dijon mustard

1 teaspoon salt

Freshly ground pepper to taste