Succotash Salad with Garden Tomatoes

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Succotash Salad with Garden Tomatoes

 

Serves 8-10

 

1 pound fresh or frozen shelled lima beans

1/4 cup olive oil

Kernels from 2 ears fresh corn (1 cup fresh or frozen

corn)

1 red bell pepper, cored, seeded, and diced, or banana

peppers, poblano

peppers, or sweet Italian peppers instead of the

bell peppers

1 red onion, diced

1 jalapeno, seeded, and diced

2 tomatoes, cored and diced

1 tablespoon 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 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 jalapeno 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.

 

 

 

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