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Photo of Sufferin' Succotash Salad by Chef John
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Sufferin' Succotash Salad

Rated as 4.48 out of 5 Stars
 made it  |  26 reviews   |   photos

Recipe by:

"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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Ingredients

2 h 15 m servings 164 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  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.
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Nutrition Facts


Per Serving: 164 calories; 5.2 g fat; 24.5 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 69 mg sodium. Full nutrition

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Reviews

Read all reviews 26
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  1. 31 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

We made this exactly according to the recipe, and let it marinate for 3 hours before sampling. It was pretty good ...nothing spectacular, just good. But then we let it marinate another 24 hours ...

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Most helpful critical review

Very attractive salad. Fresh corn is not yet in season here in New England so I used whatever was trucked in from a warmer climate. I think this will be better when native corn is avaiable in mi...

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We made this exactly according to the recipe, and let it marinate for 3 hours before sampling. It was pretty good ...nothing spectacular, just good. But then we let it marinate another 24 hours ...

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This was delicious! I made a couple of changes based on availability, and it still came out well. I used half the amount of oil just to cut down on the amount of fat, then added 1 tablespoon o...

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I made a double batch of the salad and it turned out excellent. However, to inject a little humor, I decided to use frozen corn and didn't know how much frozen corn equaled four ears. Researchin...

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I prepared this for 50 guests this evening and it was a huge hit. No left overs. I'll be making this again. This is an ideal lodge salad.

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This is SO easy and good. I used olive oil instead of veg. oil and Sweet Baby Ray's bbq sauce. Family loved it.

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Completely simple and fast to make, yet very tasty and pretty. A definite go to salad for summer menus and with BBQ.

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pretty good! i brought it to a party and people really liked it. i didn't have fresh corn available so i had to use it from a can...i think fresh corn would have been better. also, next time i ...

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Delicious! I made it just as written......and it is marinating now for supper. I took several bites before putting it in the fridge and loved it.....and I know that it will be even better afte...

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Made this beautiful salad. Added in a pinch of south african smoked seasoning blend! Yum! My new fresh salad to take everywhere! The corn so fresh and crispy. This sale id right on! Thank You Ch...

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