Sufferin' Succotash Salad

Sufferin' Succotash Salad

22
Chef John 21344

"Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding."

Ingredients

2 h 15 m {{adjustedServings}} servings 164 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

22
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

We made this exactly according to the recipe, and let it marinate for 3 hours before sampling. It was pretty good ...nothing spectacular, just good. But then we let it marinate another 24 hours ...

This was delicious! I made a couple of changes based on availability, and it still came out well. I used half the amount of oil just to cut down on the amount of fat, then added 1 tablespoon o...

I prepared this for 50 guests this evening and it was a huge hit. No left overs. I'll be making this again. This is an ideal lodge salad.