Admittedly, I didn’t really know what succotash was until I googled it a few days ago. All I knew is that it had corn in it, and that it was fun to say. I learned that traditional succotash contains lima beans and okra, neither of which I’m a huge fan. So I decided to substitute white beans and peaches. Seems logical, right? This is a loose variation of succotash, but delicious none the less. As summer draws to a close, I want to celebrate the season’s produce and take advantage of its availability while I still can. I included Sungold tomatoes and fresh herbs from my garden (which is about all I have growing right now, my garden skills are weak), and everything else I got at the local farm stand.
Temperatures are heating up, and for me that means keeping meals light and simple (and the oven OFF). I love eating fresh, seasonal salads for lunch and/or dinner in the summer because they are easy to make, have a cooling effect, and are so very nourishing. This White Bean Summer Salad is the kind of meal I’ve been craving lately.
The components of this salad are simple, flavorful, and come together quickly. Plus, it contains great sources of protein and healthy fats, so this salad can act as a meal when you don’t feel like cooking. You can use any fresh greens you have on hand. I like arugula for its spiciness and romaine for its crunch, but baby lettuce or spinach would also work well. The lemon vinaigrette pulls it all together, and adds brightness and a touch of sweetness to the salad.