Name: Succotash Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound frozen lima beans; 1 pound frozen corn; Extra-virgin olive oil; 1 large onion, thinly sliced; 2 tablespoons apple cider vinegar; 3 tablespoons chopped fresh parsley; 1 teaspoon finely chopped fresh sage; 1/8 teaspoon freshly grated nutmeg; 4 ripe plum or vine-on tomatoes, chopped

Directions

Watch how to make this recipe.

Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

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Succotash Salad

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