RECIPE # 5112 - SUCCOTASH SALAD - Friday, January 10, 2014
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
1 bag (16 oz.) frozen baby limas (or use fresh when you can find them)
1 bag (12 oz.) frozen corn kernels (or the kernels from three ears of fresh corn)
1 cup chopped fresh parsley
½ cup chopped celery
¼ to ½ cup chopped onion, green, red, or white
1 small green bell pepper, chopped
2 medium tomatoes, diced or 1 pint cherry tomatoes, cut in half
Simmer the lima beans in the salted boiling water until tender according to the package directions, being careful not to overcook them. Cook the frozen corn just until tender according to package directions, or simmer the fresh corn in salted water about 3 minutes. Drain the beans and corn. Transfer the drained vegetables to a large mixing bowl and allow them to cool. Add the parsley, celery, onion, and bell pepper.
¼ cup olive or vegetable oil
Juice of one large lemon (2 to 3 tablespoons)
2 tablespoons mayonnaise
Salt and black pepper, to taste
Combine the olive oil, lemon juice, and mayonnaise in a small bowl. Whisk until smooth. Season generously with salt and pepper.
Toss the salad with the dressing. Season with additional salt and pepper, if necessary. Chill until serving.
Just before serving, scatter the salad with tomatoes.
Makes 10 servings.