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Sufferin' Succotash Salad

Sufferin' Succotash Salad

  • Prep

  • Ready In

Chef John

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

Directions

  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

LCran
25
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
15
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
13
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.