Late Summer Succotash with Cumin Vinaigrette



Found on and rearranged in several places. *Update*: the salad tastes really good if the corn is grilled or roasted first.


★★★★★ 1 vote

15 Min
No-Cook or Other


Add to Grocery List

ears of corn, shucked and kernels removed (frozen corn okay but never canned)
1 c
lima beans (fresh or frozen)
1 c
garbanzo beans, freshly cooked or canned (rinse and drain the canned beans)
1/3 c
dried cranberries (you can sub dried tart cherries or barberries)
1/3 c
red onion or shallot, minced or sliced into thin crescents
1/4 c
fresh italian parsley, chopped (you can substitute fresh mint, basil or cilantro or in combination)


1/4 c
extra virgin olive oil
1-2 Tbsp
pomegranate molasses (which replaced 1/4 cup red wine vinegar)
1 tsp
grated lime zest
lime, juice of
1/2 tsp
pinch sugar
1 tsp
cumin powder
salt and cracked black pepper, to taste

How to Make Late Summer Succotash with Cumin Vinaigrette


  • 1Remove the husks from the *corn and cut the kernels off with a sharp knife. Combine the corn, lima beans, garbanzo beans, cranberries, red onion or shallots and parsley in a medium-large bowl.

    *Tip: If desired, you can grill or roast the corn first.
  • 2CUMIN VINAIGRETTE: Whisk all the vinaigrette ingredients together in a small glass/non-reactive prep bowl.
  • 3Toss the vinaigrette with the corn and bean mixture. Season to taste with salt and pepper.

    The dish is best prepared several hours in advance of eating and tastes best at room temperature.

Printable Recipe Card

About Late Summer Succotash with Cumin Vinaigrette

Course/Dish: Vegetables, Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Vegan
Hashtags: #easy, #Vegan, #summer-salad

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