Hearty Heartland Succotash Salad

Roxanne Chan, Albany, CA
2012 wild rice recipe contest finalist

1 lb pork tenderloin, cut into bite-size pieces
1 tbsp canola oil
1 pkg (9 oz) frozen Green Giant® Simply Steam® Baby Lima
Beans, prepared as directed on pkg, drained
1 pkg (9 oz) frozen Green Giant® Simply Steam® Niblets® Corn,
prepared as directed on pkg, drained
1/4 cup chopped red onion
3 cups cooked wild rice
1/4 cup chopped parsley
1/4 cup chopped red pepper
1 cup Sargento® Artisan Blends® Shredded Wisconsin Sharp
White Cheddar Cheese

Dressing (whisk together):
1/3 cup Famous Dave’s® BBQ Sauce, Sweet & Zesty™
1/3 cup mayonnaise
1 tbsp red wine vinegar

In medium skillet, saute pork in oil. In large bowl, combine pork
with remaining ingredients. Add dressing; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council