If you can find fresh, small lima beans (as small as a baby's earlobe), then by all means use them, but frozen ones will do just fine. Ditto for the corn. You can dress the salad with your favorite vinaigrette using white or dark balsamic vinegar, or you might enjoy a buttermilk dressing that I like.
Succotash Salad
Makes 6 servings
6 medium-size tomatoes, cut into small chunks
3/4 cup cooked baby lima beans
2 cups cooked whole kernel corn
6 bacon slices, fried crisp, crumbled
Salad greens of your choice for lining salad plates
BUTTERMILK DRESSING
1/2 cup plain yogurt
1/2 cup buttermilk
5 tablespoons sour cream
2 tablespoons white wine vinegar
2 tablespoons minced chives
1 teaspoon minced garlic
Salt and freshly ground black pepper
Gently toss together the tomatoes, lima beans, corn and bacon. Line salad plates with greens.
To make the dressing, combine all the ingredients and whisk to blend. Toss the tomato mixture with dressing to taste. You will probably not use all of the dressing so any leftover can be stored in an airtight container for several days in the refrigerator.
Succotash Salad
Makes 6 servings
6 medium-size tomatoes, cut into small chunks
3/4 cup cooked baby lima beans
2 cups cooked whole kernel corn
6 bacon slices, fried crisp, crumbled
Salad greens of your choice for lining salad plates
BUTTERMILK DRESSING
1/2 cup plain yogurt
1/2 cup buttermilk
5 tablespoons sour cream
2 tablespoons white wine vinegar
2 tablespoons minced chives
1 teaspoon minced garlic
Salt and freshly ground black pepper
Gently toss together the tomatoes, lima beans, corn and bacon. Line salad plates with greens.
To make the dressing, combine all the ingredients and whisk to blend. Toss the tomato mixture with dressing to taste. You will probably not use all of the dressing so any leftover can be stored in an airtight container for several days in the refrigerator.
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