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:
covered percent of daily need
