Summertime Succotash Salad

From Carolina Kitchen via Shelia Lukins

Yield: 8 servings
Community Recipe from

Ingredients

  • 3 cup(s) cooked baby lima beans

Preparation

  1. 3 c. cooked baby lima beans
  2. 3 c. fresh corn kernels, blanched
  3. 1 c. diced cucumber
  4. 1 c. grape tomato halves
  5. 1/4 c. chopped red onion
  6. 2-3 scallions, chopped
  7. salt & pepper
  8. Mix ingredients above

  9. Vinaigrette:
  10. 2 TB cider vinegar
  11. 1/2 t. Dijon mustard
  12. 1 small clove garlic, minced
  13. 1/2 t. sugar
  14. 1/8 t. curry powder
  15. salt & pepper
  16. 3 TB olive oil
  17. Mix and shake up in a jar
  18. Pour over veggies and chill

  19. Add this before serving:
  20. 2 TB fresh cilantro chopped

  21. serve chilled or room temp.

September 2013

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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