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
