Succotash Rice Salad


Yield: 5 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 4%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 13.5g
  • Carbohydrate: 65.5g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 506mg
  • Calcium: 0.0mg


  • 2 1/2 cups cooked white basmati rice (cooked without salt or fat)
  • 1 3/4 cups cooked baby lima beans (cooked without salt or fat)
  • 1 3/4 cups frozen whole-kernel corn, thawed
  • 3/4 cup diced reduced-fat, low-salt ham
  • 3/4 cup thinly sliced celery
  • 3/4 cup finely chopped onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup fat-free Ranch-style dressing
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon freshly ground pepper
  • 3 medium tomatoes, sliced


  1. Combine first 7 ingredients in a large bowl; toss lightly, and set aside.
  2. Combine Ranch-style dressing and next 4 ingredients; add to rice mixture, and toss lightly. Cover and chill thoroughly, stirring occasionally.
  3. To serve, place tomato slices on a serving platter; spoon rice mixture over tomato.
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