Recipe By Chef John
Published Oct 10th
Sufferin’ Succotash Salad
Prep 15m Cook - Additional 2h Ready In 2h 15m
Servings 6 servings Calories 163.5

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Recipe Ingredients

  • 2 tablespoons barbeque sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 2 ears corn, kernels cut from cob
  • 1 large red bell pepper, diced
  • 4 green onions, chopped
  • 1 (14.5 ounce) can white beans, drained and rinsed
  • 1 pinch salt and ground black pepper to taste

Cooking Directions

  1. 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth
  2. 2 Stir in corn kernels, red bell pepper, green onions, and white beans to coat
  3. 3 Cover and refrigerate for at least 2 hours.

Nutrition Facts

  • Calories 163.5
  • Carbohydrate 24.5 g
  • Fat 5.2 g
  • Fiber 4.9 g
  • Protein 6.4 g
  • Saturated Fat 0.8 g
  • Sodium 68.9 mg
  • Sugar 3.9 g


  1. Completely simple and fast to make yet very tasty and pretty. A definite go to salad for summer menus and with BBQ.
  2. I made a double batch of the salad and it turned out excellent. However to inject a little humor I decided to use frozen corn and didn't know how much frozen corn equaled four ears. Researching the net I found that the average ear of corn contains 511 kernels and each kernel weighs approximately 0.38 - Read more ...
  3. This is SO easy and good. I used olive oil instead of veg. oil and Sweet Baby Ray's bbq sauce. Family loved it.
  4. pretty good! i brought it to a party and people really liked it. i didn't have fresh corn available so i had to use it from a can...i think fresh corn would have been better. also next time i will throw some cilantro in there
  5. Very attractive salad. Fresh corn is not yet in season here in New England so I used whatever was trucked in from a warmer climate. I think this will be better when native corn is avaiable in mid July.
  6. Delicious! I made it just as written......and it is marinating now for supper. I took several bites before putting it in the fridge and loved it.....and I know that it will be even better after a couple of hours! Thanks for another great side dish! Might add tomatoes or avocado next time....I add avocados to - Read more ...
  7. We made this exactly according to the recipe and let it marinate for 3 hours before sampling. It was pretty good...nothing spectacular just good. But then we let it marinate another 24 hours -- and it was truly amazing! Thanks for the recipe!
  8. I prepared this for 50 guests this evening and it was a huge hit. No left overs. I'll be making this again. This is an ideal lodge salad.
  9. Made this beautiful salad. Added in a pinch of south african smoked seasoning blend! Yum! My new fresh salad to take everywhere! The corn so fresh and crispy. This sale id right on! Thank You Chef John thank you
  10. This was delicious! I made a couple of changes based on availability and it still came out well. I used half the amount of oil just to cut down on the amount of fat then added 1 tablespoon of water to thin the dressing. Because making this was a spur of the moment decision I - Read more ...