Chicken and Charred Succotash Salad Recipe. This colorful salad makes a lovely light supper and is delicious for lunch the next day, even served cold. We prefer using fresh corn in this dish, but if its not corn season, you can use frozen corn. If you use frozen corn, make sure the kernels are patted dry before adding to the skillet the water might steam the veggies instead of letting them char. Make this salad heartier and even healthier by adding a cup of cooked whole grains, such as quinoa, brown rice, or farro. Dutch Oven Biscuits. The corn, green beans, red bell pepper, zucchini, and tomatoes make this summer salad bright, just like the season. Summer-Succotash-Pasta-Salad-6.jpg' alt='Recipe For Summer Succotash Salad' title='Recipe For Summer Succotash Salad' />The acidity in this dish gives your palate a great reset that lets you enjoy the different levels of richness, fruitiness, and sweetness in the. Warm salad of roasted cauliflower and crispy chickpeas sauted with sundried tomatoes and Kalamata olives, all tossed with a miso dressing. Do you have certain. Round out your alfresco feast with these goto sides and salads features on Food Networks The Kitchen. This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing. Preparation. 1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.