Sufferin' Succotash Salad recipe

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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

Nutrition Info

163.5 calories
carbohydrate: 24.5 g
cholesterol: : -
fat: 5.2 g
fiber: 4.9 g
protein: 6.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 68.9 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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