Succotash Salad



10 servings



2-1/2 cup fresh corn, cooked and cooled
10 oz. frozen lima beans, cooked, drained and cooled
4 oz. Monterey Jack cheese, cubed
2 md. radishes, chopped
2 md. tomatoes, seeded and chopped
2 celery ribs, diced
1 sm. onion, chopped
1/4 cup vegetable oil
3 tbsp. white wine vinegar
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. 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 to 3 hours before serving.

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