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Old-Fashioned Succotash Salad

Prep Time:

20 min

Total Time:

3 hr 20 min

Makes:

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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Serving Size = 1 cup (250 mL)

Nutritional Information

Calories

200

Total fat

6 g

Saturated fat

0.5 g

Cholesterol

0 mg

Sodium

135 mg

Carbohydrate

32 g

Dietary fibre

6 g

Sugars

4 g

Protein

7 g

Vitamin A

10 %DV

Vitamin C

80 %DV

Calcium

4 %DV

Iron

15 %DV

Diabetes Food Choices

1-1/2 Carbohydrates + 1-1/2 Fats

Nutrition Bonus

The red pepper in this crunchy, tasty salad is an excellent source of vitamin C.