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Recipe courtesy of Bobby Flay

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Total:: 10 min
Prep:: 10 min

Yield:: 8 servings

Level:: Easy

Ingredients

2 cups cooked baby lima beans
2 cups fresh corn kernels
2 cups cooked thin green beans
2 ripe plum tomatoes, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, thinly sliced on diagonal
1/2 red onion finely sliced
Combine all vegetables in a large bowl.
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Pinch of sugar
Salt and freshly ground pepper
3 tablespoons finely chopped cilantro

Directions

Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;

Combine all vegetables in a large bowl.

My Private Notes

Name: Succotash Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 servings
Ingredients: 2 cups cooked baby lima beans; 2 cups fresh corn kernels; 2 cups cooked thin green beans; 2 ripe plum tomatoes, seeded and diced; 1 red bell pepper, seeded and diced; 2 scallions, thinly sliced on diagonal; 1/2 red onion finely sliced; Combine all vegetables in a large bowl.; 1/4 cup olive oil; 1/4 cup cider vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, finely chopped; Pinch of sugar; Salt and freshly ground pepper; 3 tablespoons finely chopped cilantro