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Succotash Salad

You'll have the chance to use several fresh vegetables in this recipe, which is a "spiced-up" version of regular succotash. —Bonnie Baumgardner, Sylva, North Carolina
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    10-12 servings


  • 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


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

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