Succotash Salad with Garden Tomatoes
Instead of a warm side dish, we’ve taken the basic ingredients of succotash—corn, lima beans, and bell peppers—and added tomatoes, fresh herbs, and spicy jalapeño. This summer salad is particularly delicious with Southwestern Fried chicken Salad or Laura’s Spicy Turkey Barbecue.
Serves 8 to 10
1 pound fresh or frozen shelled lima beans
¼ cup olive oil
Kernels from 2 ears fresh corn (1 cup fresh or frozen corn)
1 red bell pepper, cored, seeded, diced, or banana peppers, poblano peppers, or sweet
Italian peppers instead of the bell peppers
1 red onion, diced
1 jalapeño, seeded, and diced
2 tomatoes, cored and diced
1 tablespoon chopped fresh marjoram or oregano or basil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
1. Place the shelled beans in a large pot of boiling water. Reduce heat and simmer 10 to 15 minutes, uncovered, or until the beans are crisp tender. Drain and rinse. Set aside to cool to room temperature.
2. Heat the olive oil in a medium skillet. Add the corn, red bell pepper, and onion. Cook and stir over medium heat about 3 minutes, until the vegetables are just tender. Add the beans and jalapeño and cook 2 minutes longer, stirring occasionally.
3. Remove the skillet from the heat and add the tomatoes, marjoram, and vinegar. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to serve.