Cook Time:

Serves: 6


  • 1 10-ounce package whole-kernel corn


1.Cook corn and lima beans according to package instructions and drain.

2.Combine corn, lima beans, tomatoes, cilantro, green onions and pimento in a medium sized bowl and set aside.

3.In a small bowl, whisk Italian dressing, red wine vinegar, and dry mustard then pour over corn and lima bean mixture and toss to coat.

4.Serve at room temperature or chilled.


  • Southwest Succotash from the Public Health Cookbook by the Seattle & King County Department of Public Health—public domain government resource

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