Summer-Ish Succotash Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Frozen corn kernels - defrosted
1		Butter beans - drained
1		Red bell pepper - chopped (small)
1/2		Red onion - chopped (small)
1 tablespoon	15ml	Red wine vinegar
2 tablespoons	30ml	Chopped parsley leaves
2 tablespoons	30ml	Peanut or vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine veggies and dress with vinegar and oil, salt and pepper.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E23) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.