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Old-Fashioned Succotash Salad

Old-Fashioned Succotash Salad recipe
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5 1
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prep time
20 min
total time
3 hr 20 min
makes
6 servings, 1 cup (250 mL) each
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What You Need

3 ears corn on the cob, cooked
2 cups frozen lima bean, cooked, drained, cooled
1 red pepper, chopped
1/2 cup chopped red onions
1/4 cup flat-leaf parsley, chopped
2 Tbsp. fresh oregano, chopped
1/3 cup KRAFT House Italian Dressing

Make It

CUT kernels from corn cobs; rinse under cold water. Drain.

PLACE corn in large bowl. Add all remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

kraft kitchens tips

Make Ahead
Salad can be stored in refrigerator up to 2 days.
Substitute
To enjoy this delicious salad year-round, simply substitute 3 cups drained canned or frozen corn kernels for the cooked corn on the cob.
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