Succotash Salad
  • Yield: 4 servings
Print

Succotash Salad

By 2015-05-13

Key Points

  • Serving size: 1 1/4 cups
  • For the best buy, look for fresh green husks with no rotten spots.
  • To prepare fresh corn, remove husk and silk from corn. Place ears in boiling water for 7 minutes. Drain and allow to cool.
  • To store fresh corn, leave husk on and wrap in a plastic bag. Refrigerate for up to 3 days.
  • Corn contains fiber, which helps to keep you regular.

Download English | Download Spanish

 

Ingredients

Instructions

  1. In a large bowl, combine corn, beans, bell pepper, scallions (or onion) and garlic.
  2. In a small bowl, mix oil, vinegar, salt and pepper.
  3. Add oil mixture to the corn mixture in the large bowl.
  4. Mix well and serve.
  5. Refrigerate leftovers.

 

 

No sufferin’ involved with this succotash – it’s very easy to make.

Fresh, frozen, or canned corn – all of them are perfect for this recipe!