Sufferin' Succotash Salad

20 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    2 h 15 m
Chef John
Recipe by  Chef John

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (20)

Rate This Recipe


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!



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!



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Confetti Salad by Jean Carper


next recipe:

Grilled Corn and Edamame Succotash Salad