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 it’s 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. The corn, green beans, red bell pepper, zucchini, and tomatoes make this summer salad bright, just like the season.