Succotash Salad

Total Time:
38 min
Prep:
15 min
Cook:
23 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions
For the dressing:

Add all ingredients in a bowl and mix well.

For the salad:

Preheat grill to medium heat.

Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl.

Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.


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    Celery Succotash Salad

    Recipe courtesy of Rachael Ray