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Succotash
Farideh Sadeghin
76 ratings with an average rating of 4 out of 5 stars
76
35 minutes
Published May 23, 2024
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In a large bowl, combine oil, garlic, vinegar, oregano, mustard, honey, 1 teaspoon each salt and pepper and 1 pinch pepper flakes. Whisk to combine, add beans and submerge in dressing to marinate.
Meanwhile, prep the rest of your salad ingredients: Halve the tomatoes, smash the olives, slice the roasted red peppers into ½-inch strips and dice the salami and provolone cheese into ½-inch cubes. Add it all, plus the artichokes, to the bowl with the marinated beans and gently toss to dress. Adjust seasonings to taste.
Refrigerate salad for at least 1 hour. Flavors intensify over time, so feel free to make the salad in advance. Before serving, add parsley and basil and toss to combine.
This is so good I freaked out a little.
Canned implies not marinated. So not those in the little glass jars but the ones in the 12(?) oz cans.
Used 2 cans of Great Northern beans and 2 cans of artichokes, no cheese, same amount of dressing. Still felt like it was too much dressing. But it was absolutely delicious. More beans made it very hearty. I did cut back on the dried oregano and used some fresh.
Just came back from a 4th of July gathering, and this was a hit with all. As per others’ notes, I reduced the oregano and garlic in the dressing - by half. I also substituted garbanzo beans for the butter beans and they worked really well, retaining flavor and texture. Served w grilled bread on the side.
Excellent!!
Also added pepperoncini, as that's a classic in this salad. Really yummy! Perfect no-cook summer meal.
Very flavorful! I would use the same amount of garlic but bear in mind you may smell garlicky the next day. Delicious!
I liked the idea of this but the reality wasn’t a huge hit. Everything got sort of ‘glopped up’ and it definitely wasn’t particularly attractive! If I make it again, I would try to layer the components and then pour the dressing over maybe. Could also be due to the texture of the butter beans — cannelini might work better.
This is so good I freaked out a little.
So simple. So yum. Used fresh oregano, because that’s what I had and was concerned about all the comments that said it was too much oregano. Skipped parsley and basil because I didn’t have them, don’t feel like it lost much. Also skipped the cheese because have dairy free people at home this week. It is still an incredibly tasty salad and I look forward to having it with cheese another time.
I appreciated others comments and just eyeballed the dressing with much less oregano and only one large clove of garlic. I basically did a half portion of everything. This is a good base that you can do most anything with like serve it on a bed of arugula, change up the cheese or other ingredients based on what you have. I added a shallot in thin rings because I'm an onion lover. Spring onions would work nicely too.
Liked overall but think it could have been a bit too much oregano, there was a bitter aftertaste that wasn’t the most pleasant. Would make again but less oregano.
Too much oil for my taste. Would use a third cup in the future.
Great pantry buster recipe. I used some different, some same ingredients, utilizing what I had on hand. I used turkey pepperoni, fresh mozz, black olives and white beans. Added sweet onion and sliced pepperoncini. Used my favorite low cal Italian dressing instead of oil but followed the dressing recipe otherwise and added dry basil and parsley to the dressing as I didn't have fresh. Great meal prep recipe idea too. Easy to make any way you like it and easy to grab and go.
Maybe add small amount pasta, greens
Very tasty BUT too much garlic. I would use just 1 clove next time. Overwhelmed the other flavors. And maybe add one more can of butter beans next time.
Totally rocks.
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