Succotash Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 4 tablespoons fresh lemon juice
• 1 tablespoon dijon mustard
• 3 cups corn
• vegetable oil (if grilling corn)
• 1 1/2 lbs green beans, washed
• salt
• 2 cups diced tomatoes
• 2 cups canned lima beans, rinsed
• 1 cup orange bell pepper, diced

Recipe

• 1 for the dressing:.
• 2 add all ingredients in a bowl and mix well.
• 3 for the salad:.
• 4 if grilling the corn, preheat grill to medium heat.
• 5 peel husks off of corn, lightly oil the ears, place on grill and turn occasionally.
• 6 cook for 15 minutes.
• 7 cut the corn away from the cob and place into a large bowl or drain canned sweet corn into bowl.
• 8 slice green beans into thirds.
• 9 cook the green beans in salted boiling water for about 3 minutes.
• 10 drain and run under cold water until cooled.
• 11 chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn.
• 12 add dressing and mix well.
• 13 refrigerate until ready to serve.