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 baby lima beans, prepared as directed on pkg, drained
1 pkg (9 oz) frozen corn, prepared as directed on pkg, drained
¼ cup chopped red onion
3 cups cooked wild rice
¼ cup chopped parsley
¼ cup chopped red pepper
1 cup shredded sharp white cheddar cheese

Dressing (whisk together):
1/3 cup BBQ sauce
1/3 cup mayonnaise
1 tbsp red wine vinegar

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

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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