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Succotash Salad

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup)
The salad holds well, so you can make it up to a day ahead.

Ingredients

  • Salad:
  • 1 (16-ounce) bag frozen baby lima beans
  • 3 cups fresh corn kernels
  • 1 cup chopped red bell pepper
  • 3/4 cup chopped green onion
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • Dressing:
  • 1/3 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 164
  • caloriesfromfat 26 %
  • fat 4.7 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 6.5 g
  • carbohydrate 27 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 344 mg
  • calcium 34 mg

How to Make It

  1. To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

  2. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.