Sufferin' Succotash Salad
Originally, I was going to grill the corn first, and then slice the cooked kernels into the salad. As I started to prep, I took a little nibble off the end of the ear, and it was so sweet and juicy that I decided to change the plan, and go au natural.
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding. Sure, you could certainly add more than the four ingredients called for here, but I'm wondering if that would really make this any more perfect.
As you'll see in the clip, the dressing could not be simpler, but will rely on a quality barbecue sauce to bring everything together. I used my wife Michele's famous SFQ sauce, but your favorite barbecue sauce should work out as well (assuming it's deeply-flavored, complex, and kind of spicy).
Anyway, this may not be the most exciting, or visually thrilling thing we've made around here, but what it lacks in aesthetic charm, it more than makes up for in everything else. I hope you give it a try soon. Enjoy!
Ingredients:
2 ears fresh sweet corn
1 large red bell pepper, small dice
4 green onions, chopped fine
1 can white beans, rinsed, drained
salt and fresh ground black pepper to taste
Dressing:
2 tablespoons barbecue sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
Category Article Salads, Side Dish, Vegetables
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