Succotash Salad with Lima Beans and Cilantro

Name: Succotash Salad with Lima Beans and Cilantro
Yield: Serves 4 to 6
Ingredients: 1/3 cup, extra-virgin olive oil, divided; 1/4 cup, white wine vinegar; 1 tablespoon, honey; 2 teaspoons, table salt, divided; 1/4 teaspoon, red pepper flakes, plus extra for seasoning; 1 1/2 cups, frozen lima beans; 8 ounces, cherry tomatoes, halved; 1 , zucchini, cut into ½-inch chunks; 4 , scallions, sliced thin; 4 , ears corn, kernels cut from cobs (3 cups); 1 , garlic clove, minced; 2 tablespoons, chopped fresh cilantro

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Appears in Cook's Country June/July 2020

Side Dishes

Vegetables

Salads

Let's let summertime shine.

SERVES4 to 6

TIME30 minutes, plus 30 minutes resting

Succotash Salad with Lima Beans and Cilantro

WHY THIS RECIPE WORKS

Succotash, a savory medley of sweet corn, beans, and zucchini or summer squash, should taste clean and fresh. But all too often it is underseasoned and overloaded and muddied with dairy. To create a version that let summer produce shine, we...

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