Loading...

Weather Alerts 2 View »

RECIPE # 5112 - SUCCOTASH SALAD - Friday, January 10, 2014

RECIPE # 5112 - SUCCOTASH SALAD - Friday, January 10, 2014

CREATED Jan 10, 2014

LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE

Salad

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.

 

Dressing

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.