SUCCOTASH SALAD

Succotash Salad image

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

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 139 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 175mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.