Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Prep
12 min
Cook
27 min
Servings
Difficulty
Medium
Ingredients
2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 earss corn
, kernels cut from cob
1 large red bell pepper
, diced
4 greens onions
, chopped
1
, 14.5 ounce
1 pinch salt and ground black pepper to taste
Instructions
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.
Nutrition per serving
Printed from PantryLink · https://pantrylink.app/recipes/sufferin-succotash-salad