This month's recipe was submitted by Clifford from Reading, Pa. I'm a real sucker for
succotash, so this recipe for a succotash salad was right up my alley. Fresh, clean and
tasty makes this a perfect summer dish.
This salad can be kept covered and refrigerated for up to 1 day. If making the salad in advance, add the
basil just before serving.
3 tablespoons olive oil
1 ½ tablespoons lemon juice
1 teaspoon honey
½ onion, red (small) , minced
Table salt and ground black pepper
¾ pound green beans , ends trimmed and cut in half crosswise
2 ears corn , kernels removed from cobs
½ pound frozen lima beans
2 tablespoons chopped fresh basil
1. Stir oil, lemon juice, honey, red onion, and salt and pepper to taste
together in small bowl.
2. Bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt and
green beans and cook for 1 minute. Add corn and lima beans and cook until
tender, about 5 minutes. Drain vegetables into colander and rinse under cold
running water until cool. Drain vegetables well and transfer to serving bowl.
3. Toss vegetables with dressing to coat evenly. Stir in basil and season with
salt and pepper. Serve.