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


  • 2
    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
  • 1
    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


  1. Remove 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.
  2. CUMIN VINAIGRETTE: Whisk all the vinaigrette ingredients together in a small glass/non-reactive prep bowl.
  3. Toss 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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