SARAH SCOTT'S SUMMERY SUCCOTASH SALAD – Rancho Gordo

Ingredients

• ¼ small red onion, finely diced
• 3 Tbsp red wine vinegar
• 3 ears of corn (white or yellow), shucked
• 2 Tbsp olive oil
• 1 bunch scallions, trimmed of root ends, finely minced
• 1 basket multi-colored cherry tomatoes, quartered
• 3 cups cooked lima beans, preferably Green Baby Lima Beans
• ¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
• 1 ½ tsp salt
• ¼ tsp pepper
• 1 bunch basil, leaves picked
• 2 Tbsp. finely chopped Italian parsley