Sufferin' Succotash Salad

19 Reviews

Prep: 15 min
Ready In: 2 hr 15 min

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

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Hide Checklist

Nutrition

Amount Per Serving (6 total)

Calories
164 cal
8%

Fat
5.2 g
8%

Carbs
24.5 g
8%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

LCran

Jun. 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..." See more it was truly amazing! Thanks for the recipe!"

sharons5775

May. 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 wate..." See morer 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

Jun. 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...." See more"

More Reviews