Succotash Salad

When you add diced tomatoes and onion, and dress it with a little olive oil and lemon juice, succotash transforms into a salad that's perfect at room temperature. Depending on the time of year, you can use fresh beans and corn, but even if you use frozen kernels you can't go wrong.

Courtesy of Sharon Bowers

Succotash Salad

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    2 ears fresh corn, or 1 16-oz package frozen corn 1/2 cup chopped fresh parsley
    1 1/2 cups fresh lima beans, or 1 10-oz box frozen lima beans 2-3 tablespoons olive oil
    1 1/2 cups fresh cranberry beans, or blackeyed peas, or 1 10-oz box frozen blackeyed peas juice of one lemon
    1 small white onion, diced salt and pepper
    1 large ripe tomato, diced


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    • 1

      If using fresh corn, slice it off the cob and blanch it quickly in boiling salted water just to cook it lightly. Cook the fresh limas and cranberry beans or blackeyed peas together in salted water until tender, 10 to 12 minutes. Drain and place in a serving bowl. (If using frozen vegetables, cook according to package directions and rinse in cold water.)

    • 2

      Add the diced onion and tomato, and drizzle on the olive oil and lemon juice. Sprinkle the parsley on top, toss to combine, and season to taste with salt and pepper.

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