The main content

Celery Succotash Salad


  • 2 tablespoons Dijon mustard

  • 2 tablespoons honey (a healthy drizzle)

  • 1/2 lemon, juiced

  • 2 tablespoons red wine vinegar (eyeball it)

  • 1/3 cup extra virgin olive oil (EVOO)

  • Salt and pepper

  • 1 whole celery heart, thinly sliced

  • 1/2 cup shredded carrots

  • 1 box frozen corn (10 ounces)

  • 1 can chickpeas (15 ounces), drained

  • 1/2 red bell pepper, chopped

  • 1/2 small or medium red onion, chopped

  • 2 tablespoons fresh thyme leaves, chopped


In a medium bowl, combine the mustard, honey, lemon juice and vinegar. Whisk in EVOO and season the dressing with salt and pepper. Add the celery, carrots, corn, chickpeas, peppers, onions and thyme. Toss to combine the salad and adjust salt and pepper, to taste.