Sheila Luskins Summer Succotash Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels, blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes, seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion, with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes, to taste (optional)
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Recipe

• 1 combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
• 2 in a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
• 3 season to taste with salt & pepper & red pepper flakes, if using.
• 4 slowly drizzle in the oil, whisking constantly.
• 5 pour over the vegetables and toss well with a rubber spatula.
• 6 refrigerate until ready to serve.
• 7 shortly before using, toss with cilantro.
• 8 taste and adjust seasoning.
• 9 serve cold.