Publisher Photo
Publisher Photo
You'll have the chance to use several garden-fresh vegetables in this recipe, which is a "spiced-up" version of regular succotash.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling

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.
Originally published as Succotash Salad in Bountiful Harvest Cookbook 1994, p33

Nutritional Facts

3/4 cup: 139 calories, 8g fat (2g saturated fat), 10mg cholesterol, 175mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
Originally published as Succotash Salad in Bountiful Harvest Cookbook 1994, p33

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