Sufferin' Succotash Salad19 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 164 cal
- 5.2 g
- 24.5 g
Based on a 2,000 calorie diet
Reviews (19)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..." See more 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 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!"
Confetti Salad by Jean Carper
Southwestern 3-Bean Salad
Just swipe to see more like this.