Succotash Salad
 Makes 2 Servings


Ingredients:
13/4 to 2 pounds fresh lima beans
Kosher salt
3 cups fresh corn kernels (cut from 4 medium ears of corn)
1 large tomato, diced (about 1 cup)
1 small Vidalia or other sweet onion, diced (about 3/4 cup)
1/4 cup chopped basil
2 tablespoons chopped chives
2 tablespoons cider vinegar
3 tablespoons peanut or canola oil
Freshly ground black pepper to taste


Instructions:
1. Press down on the seam of the rounded side of each lima bean with your thumbs, and pop open the pods exposing the beans. Another method is with the rounded side of the pod facing you, tear a piece off the top with a sharp paring knife, and pull down to remove the string to split open the pod. Discard any pods that are discolored or blemished. You should have about 2 cups.

2. Bring 3 cups water and 1/2 teaspoon salt to boil in a saucepan. Add lima beans, cover and cook over medium-low heat just until tender, about 15 minutes. Drain and cool.

3. If corn is very fresh and tender, do not cook otherwise cook in 3 cups boiling water with 1/2 teaspoon saltfor 2 or 3 minutes. Drain and cool.

4. Combine corn, tomato, onion, and basil in a mixing bow. Mix chives, vinegar, oil, salt, and pepper. Add to corn mixture and toss.

Cooking Tip
To keep basil two weeks or longer, cut ½ inch from the bottoms of the stems and remove whatever ties the bunch together. Stick the stems in an inch or two of water in a small plastic bucket. Cover the top with plastic wrap and refrigerate.




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