Sufferin' Succotash Salad

Sufferin' Succotash Salad

21
Chef John 15541

"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

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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

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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.
Tips & Tricks
How to Make Succotash

See how to make sensational, suffer-free succotash.

Healthy Garden Salad

This colorful, healthy salad stars black beans, corn, tomatoes, and edamame.

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Reviews 21

  1. 26 Ratings

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LCran
6/14/2012

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 -- and it was truly amazing! Thanks for the recipe!

sharons5775
5/25/2012

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 of water to thin the dressing. Because making this was a spur of the moment decision, I used one can of Niblets corn instead of fresh. The white beans I had on hand were cannellini beans (white kidney beans. Overall, a great side dish. We'll have it again!

samjguess
6/12/2012

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.