Succotash Salad - cooking recipe

Ingredients

Dressing
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
Salad
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

Preparation

For the dressing:
Add all ingredients in a bowl and mix well.
For the salad:
If grilling the corn, preheat grill to medium heat.
Peel husks off of corn, lightly oil the ears, place on grill and turn occasionally.
Cook for 15 minutes.
Cut the corn away from the cob and place into a large bowl OR drain canned sweet corn into bowl.
Slice green beans into thirds.
Cook the green beans in salted boiling water for about 3 minutes.
Drain and run under cold water until cooled.
Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn.
Add dressing and mix well.
Refrigerate until ready to serve.