Sufferin’ Succotash Corn Salad

Name: Sufferin’ Succotash Corn Salad
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Southern
Ingredients: 2 Tbsps barbeque sauce; 411 grams white beans, drained and rinsed; 2 ears corn, kernels cut from cob; 4 green onions, chopped; 1 pinch salt and ground black pepper to taste; 1 large red bell pepper, diced; 2 Tbsps rice vinegar; 2 Tbsps vegetable oil

The recipe Sufferin’ Succotash Corn Salad is ready in about 2 hours and 15 minutes and is definitely a spectacular gluten free and vegan option for lovers of Southern food. For 62 cents per serving, you get a side dish that serves 6. One portion of this dish contains roughly 6g of protein, 5g of fat, and a total of 164 calories. A mixture of vegetable oil, beans, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Red Pepper

Barbecue Sauce

Corn Kernels

Green Onions

Rice Vinegar

White Beans

Cooking Oil

Equipment you will use

Whisk

Bowl

Equipment

Whisk

Bowl

Ingredients

Servings:

2Tbsps

barbeque sauce 411grams

white beans, drained and rinsed 2

ears corn, kernels cut from cob 4

green onions, chopped 1pinch

salt and ground black pepper to taste 1large

red bell pepper, diced 2Tbsps

rice vinegar 2Tbsps

vegetable oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Fess Parker Santa Barbara Riesling. It has 4 out of 5 stars and a bottle costs about 9 dollars.