Put aside any memories of bland, overcooked succotash. In this delicious center-plate salad, salty smoked trout plays off the sweetness of fresh corn and a maple-laced dressing.


Credit: Brie Passano

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • For succotash: In a large skillet, heat 1 tablespoon sunflower oil over medium-high. Add squash, corn and lima beans. Cook until many of the pieces are just golden, 5 to 7 minutes. Season with 1/4 teaspoon each salt and black pepper. Let cool.

  • For vinaigrette: In a large bowl, whisk together vinegar, shallot, maple syrup, mustard, 1/4 teaspoon salt and a few grinds of additional black pepper. While whisking, add 4 tablespoons sunflower oil in a slow, steady stream until mixture is emulsified. Add succotash; toss to coat.

  • Arrange lettuce on serving plates or a large serving platter. Top with succotash mixture. Top each salad with pieces of trout and a few additional grinds of black pepper. Drizzle with any dressing remaining in the bowl. Serve immediately.


Nutrition Facts (per serving): 314 cal., 20 g total fat (3 g sat. fat), 22 mg chol., 707 mg sodium, 24 g carb., 4 g fiber, 7 g sugar, 13 g pro.Daily Values: 43% vit. A, 34% vit. C, 7% calcium, 10% iron.