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Succotash Salad Recipe

You'll have the chance to use several garden-fresh vegetables in this recipe, which is a "spiced-up" version of regular succotash.

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Succotash Salad Recipe

Prep: 10 min. + chilling

Yield: 10-12 Servings

10 10

Ingredients

2-1/2 cups fresh corn, cooked and cooled
1-1/2 cups frozen lima beans, thawed
4 ounces Monterey Jack cheese, cubed
2 medium radishes, chopped
2 medium tomatoes, seeded and chopped
2 celery ribs, diced
1 small onion, chopped
1/4 cup vegetable oil
3 tablespoons white wine vinegar
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bowl, combine corn, beans, cheese, radishes, tomatoes, celery and onion. Mix remaining ingredients in a small bowl; pour over vegetables and toss to coat. Refrigerate for 2-3 hours before serving. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 139 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 175 mg sodium, 13 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Succotash Salad in Bountiful Harvest Cookbook , p33