Why You’ll Love This Recipe
The Sufferin' Succotash Salad offers a harmonious blend of sweet, savory, and tangy flavors. The crispness of fresh corn and red bell pepper pairs beautifully with the creamy texture of white beans. The barbecue sauce dressing adds a smoky depth, making this salad a standout addition to your culinary repertoire.
Ingredients
For the salad:
- 2 ears corn, kernels cut from the cob
- 1 large red bell pepper, diced
- 4 green onions, chopped
- 1 (14.5 ounce) can white beans, drained and rinsed
For the dressing:
- 2 tablespoons barbecue sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- Salt and ground black pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Dressing:
- In a large bowl, whisk together the barbecue sauce, rice vinegar, and vegetable oil until smooth.
- Season with salt and ground black pepper to taste.
-
Combine the Salad Ingredients:
- Add the corn kernels, diced red bell pepper, chopped green onions, and white beans to the bowl with the dressing.
- Stir gently to combine, ensuring all ingredients are well-coated with the dressing.
-
Chill and Serve:
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve chilled as a refreshing side dish.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Additional Time: 2 hours (for chilling)
- Total Time: 2 hours 15 minutes
Variations
- Add Protein: Incorporate grilled chicken, shrimp, or tofu for a more substantial meal.
- Cheese: Sprinkle crumbled feta or goat cheese over the salad for added creaminess.
- Herbs: Add fresh herbs like cilantro or parsley to enhance the flavor profile.
- Spice: Include diced jalapeños or a dash of hot sauce to add a spicy kick.
Storage/Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- Reheating: This salad is best enjoyed cold or at room temperature. If reheating, do so gently to avoid overcooking the vegetables.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Simply thaw and drain it before adding to the salad.
Is it necessary to chill the salad before serving?
Chilling the salad allows the flavors to meld and enhances the overall taste. It's recommended to refrigerate for at least 2 hours.
Can I use a different type of bean?
While white beans are traditional, you can substitute with other beans like black beans or kidney beans based on your preference.
How can I make the salad spicier?
Add diced jalapeños, a dash of hot sauce, or a sprinkle of red pepper flakes to increase the heat.
Can I prepare this salad in advance?
Yes, this salad can be prepared a day ahead. Just ensure it's well-covered and refrigerated until ready to serve.
What can I substitute for rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white wine vinegar for a similar tangy flavor.
Can I add other vegetables to this salad?
Absolutely! Feel free to add diced cucumbers, cherry tomatoes, or bell peppers for added color and texture.
How do I make the salad sweeter?
Add a teaspoon of honey or maple syrup to the dressing to balance the tanginess with sweetness.
Can I use homemade barbecue sauce?
Yes, homemade barbecue sauce can be used for a personalized flavor.
How do I make the salad vegan?
Ensure the barbecue sauce and any added cheese are vegan-friendly. The rest of the ingredients are naturally vegan.
Conclusion
The Sufferin' Succotash Salad is a delightful and easy-to-make dish that combines the sweetness of corn, the crunch of bell peppers, and the creaminess of white beans, all brought together with a tangy barbecue dressing. It's a versatile side dish that complements a variety of meals and is sure to be a hit at your next gathering.
Sufferin' Succotash Salad
- Total Time: 2 hours 15 minutes
- Yield: 6 Servings
- Diet: Vegan
Description
This Sufferin' Succotash Salad combines sweet corn, red bell pepper, green onions, and creamy white beans, all tossed in a tangy barbecue sauce dressing. A perfect balance of flavors, this vibrant side dish is ideal for summer meals, potlucks, or barbecues, offering a refreshing crunch with a smoky, savory kick.
Ingredients
For the salad:
- 2 ears corn, kernels cut from the cob
- 1 large red bell pepper, diced
- 4 green onions, chopped
- 1 (14.5 ounce) can white beans, drained and rinsed
For the dressing:
- 2 tablespoons barbecue sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- Salt and ground black pepper to taste
Instructions
-
Prepare the Dressing:
- In a large bowl, whisk together barbecue sauce, rice vinegar, and vegetable oil until smooth.
- Season with salt and ground black pepper to taste.
-
Combine the Salad Ingredients:
- Add the corn kernels, diced red bell pepper, chopped green onions, and white beans to the bowl with the dressing.
- Stir gently to combine and ensure all ingredients are well-coated with the dressing.
-
Chill and Serve:
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve chilled as a refreshing side dish.
Notes
- Make-Ahead: This salad can be prepared a day in advance. Just make sure it's covered tightly and kept in the refrigerator until you're ready to serve.
- Storage/Reheating: Store leftovers in an airtight container for up to 2 days. Best served cold or at room temperature.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
