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Tortellini Succotash Salad

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1 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey mustard
1/4 cup lemon juice
2 (20 ounce) packages frozen cheese tortellini
1 (16 ounce) bag frozen lima beans or edamame
1 (16 ounce) bag frozen corn
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
2 cups grape tomatoes
1 cup cubed Colby cheese

Tortellini Succotash Salad

  • Serves 8
  • Easy

About This Recipe

Succotash is such a Southern sounding word. It is actually a side dish made from lima beans and corn. And it’s delicious. While you can make this dish year round, it’s best in summer with fresh ingredients.

The dish was probably developed originally because it combines a grain and a legume, two foods with incomplete protein, to make a complete protein, even though protein combining has been discredited.

There’s no need to relegate this combination to a side dish. Add some cheese and tortellini and other veggies to make a fabulous and rich tasting main dish salad. I have used succotash to make another main dish salad – Chicken and Pasta Succotash Salad.

This great combination is one of my favorite summer salads. Try it soon!

Tips for best results:

  • Don’t overcook the tortellini. Remember that it is fully cooked and frozen. You’re just thawing it in the hot water. My favorite brand, Rosetto, is perfect in this recipe and any other.
  • Cook the lima beans and corn until just tender. You want them to still have a good texture and not be mushy.

Why this recipe works:

  • Lima beans and corn are delicious together. They complement each other in flavor, texture, and color.
  • Adding cheese, both in the tortellini and as cubed cheese, adds more flavor and texture.
  • You can add other veggies to this salad, such as sliced zucchini or yellow summer squash, radishes, or cooked green beans.



Bring a large pot of salted water to a boil.


In a large bowl, combine the mayonnaise, Dijon mustard, honey mustard, and lemon juice and whisk to combine.


Cook the tortellini according to package directions until tender. Drain and add to the dressing in the bowl.


Cook the lima beans and corn according to package directions. Drain and add to the dressing. Mix gently.


Add the bell peppers, grape tomatoes, and cheese to the salad and stir.


Cover and chill for a few hours before serving on lettuce.


Linda is a bestselling cookbook author and home economist who has written 50 books (49 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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