Succatash Salad Recipe

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  • Cider Vinegar – 1 tblsp
  • Wholegrain Mustard – 1 tsp
  • Sugar – 1 tsp
  • Garlic-Flavoured Olive Oil – 3 tblsp
  • Sunflower Oil – 1 tblsp
  • Sweet Corn Kernels – 400 gms, canned, rinsed and drained
  • Runner Beans – 400 gms, finely chopped
  • Red Peppers – 2, peeled, drained and finely chopped
  • Spring Onions – 2, finely chopped
  • Salt and Pepper
  • Fresh Flat-Leaf Parsley – chopped, to garnish


  1. Beat the vinegar, mustard and sugar together.
  2. Gradually whisk in the olive oil and sunflower oil to form an emulsion.
  3. Stir in the sweet corn kernels, runner beans, red peppers and spring onions.
  4. Add salt and pepper to taste and stir together again.
  5. Cover and chill for up to one day until required.
  6. When ready to serve, adjust the seasoning, if necessary and garnish with the parsley.

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