"Sheila Lushkins, co founder of the Silver Palate empire, gives us a bright variation on an old theme with this unusual succotash, which makes wonderful use of the fresh lima beans that come to market in late summer. If you can't wait, frozen limas, quickly cooked, are a fine substitute." Saveur Magazine, August 2008.

Ingredients

8 serv.

cooked baby lima beans↗3 cups
fresh corn kernels↗3 cups
blanched
diced peeled and seeded cucumber1 cup
ripe plum tomatoes↗2
seeded and dce
finely chopped red onion1⁄4 cup
scallion↗1
with 3-inch of green thinly sliced
cider vinegar↗2 tablespoons
Dijon mustard↗1⁄2 teaspoon
garlic clove↗1
minced
sugar↗1⁄2 teaspoon
curry powder↗1⁄8 teaspoon
salt↗
to taste
fresh ground black pepper↗
to taste
crushed red pepper flakes↗
to taste (optional)
olive oil↗3 tablespoons
tablespoons chopped cilantro2

Step-by-step instructions

1
Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
2
In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
3
Season to taste with salt & pepper & red pepper flakes, if using.
4
Slowly drizzle in the oil, whisking constantly.
5
Pour over the vegetables and toss well with a rubber spatula.
6
Refrigerate until ready to serve.
7
Shortly before using, toss with cilantro.
8
Taste and adjust seasoning.
9
Serve cold.

Source: food.com

Original recipe ↗

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