Southwest Succotash Salad Recipe - Cooking Index
Southwest Succotash Salad Recipe - Cooking Index
Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon. This recipe can be prepared in 45 minutes or less.
Courses: Salads| 4 cups | 440g / 15oz | Mixed baby greens |
| 8 tablespoons | 120ml | Purchased oil and vinegar dressing - or more to taste |
| 1 | Kidney beans - (15 to 16 oz) - drained | |
| 1 cup | 62g / 2.2oz | Fresh corn kernels - cut from 2 small |
| Fresh ears of corn | ||
| 1 cup | 146g / 5.1oz | Hot pepper Monterey Jack cheese in 1/2" di - (abt 4 oz) |
| 1 cup | 237ml | One-inch-long red bell pepper strips |
| 6 tablespoons | 90ml | Chopped fresh cilantro |
| 1 teaspoon | 5ml | Ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
Source:
Bon Appetit, August 1999
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