Sheila Luskins Summer Succotash Salad

Ingredients

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

Directions

1. 1

   Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.

2. 2

   In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.

3. 3

   Season to taste with salt & pepper & red pepper flakes, if using.

4. 4

   Slowly drizzle in the oil, whisking constantly.

5. 5

   Pour over the vegetables and toss well with a rubber spatula.

6. 6

   Refrigerate until ready to serve.

7. 7

   Shortly before using, toss with cilantro.

8. 8

   Taste and adjust seasoning.

9. 9

   Serve cold.