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.