Succotash Salad

From My Carolina Kitchen

3 cups cooked baby lima beans

3 cups fresh corn kernels, blanched

1 cup diced European cucumber

1 cup grape tomato halves

¼ cup chopped red onion

2 scallions with 3” of green tops, sliced

2 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

Vinaigrette:

2 tablespoons cider vinegar

½ teaspoon Dijon mustard

1 small clove garlic, minced

½ teaspoon sugar

1/8 teaspoon good curry powder

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

Combine the lima beans, corn, cucumber, tomato halves, red onion and scallions in a bowl. Season with salt and pepper and set aside. Place the vinaigrette ingredients in a small jar with a secure lid and shake well. Pour the vinaigrette over the vegetables and toss very gently with a rubber spatula.

Refrigerate until ready to serve. Shortly before serving, toss with cilantro. Taste and adjust seasonings. Serve cold or at room temperature. 8 servings.

Adapted from Sheila Lukins