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Southwest Succotash Salad


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  • 4 cups mixed baby greens
  • 8 tablespoons purchased oil and vinegar dressing or more to taste
  • 1 can kidney beans - (15 to 16 oz) drained
  • 1 cup fresh corn kernels cut from 2 small
  • fresh ears of corn
  • 1 cup hot pepper Monterey Jack cheese in 1/2" dice (abt 4 oz)
  • 1 cup one-inch-long red bell pepper strips
  • 6 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 1

Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.

This recipe yields 2 servings; can be doubled.

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