Name: Sufferin' Succotash Salad recipe
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

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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

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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