Succotash Salad Recipe
This summer succotash salad recipe from the late Sheila Lukins is an exceptionally bright take on the classic lima bean and corn side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Pot
- Colander
- Peeler
- Stove
- Refrigerator
- Spoon
Ingredients
- 2 Tbsp. apple cider vinegar
- ½ tsp. Dijon mustard
- ½ tsp. sugar
- ⅛ tsp. curry powder
- 1 garlic clove, very finely chopped
- 3 cups cooked baby lima beans
- 3 cups fresh corn kernels, boiled for 5 minutes and drained
- 1 cup peeled, seeded, finely chopped cucumber
- ¼ cup finely chopped red onion
- 2 plum tomatoes, seeded and finely chopped
- 1 scallion, ends trimmed, finely chopped
- 3 Tbsp. olive oil
- Kosher salt
- freshly ground black pepper
- 2 Tbsp. finely chopped cilantro
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