Sheila Luskins Summer Succotash Salad - cooking recipe

Ingredients

3 cups cooked baby lima beans
3 cups fresh corn kernels, blanched
1 cup diced peeled and seeded cucumber
2 ripe plum tomatoes, seeded and dce
1/4 cup finely chopped red onion
1 scallion, with 3-inch of green thinly sliced
2 tablespoons cider vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/8 teaspoon curry powder
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes, to taste (optional)
3 tablespoons olive oil
2 tablespoons chopped cilantro

Preparation

Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
Season to taste with salt & pepper & red pepper flakes, if using.
Slowly drizzle in the oil, whisking constantly.
Pour over the vegetables and toss well with a rubber spatula.
Refrigerate until ready to serve.
Shortly before using, toss with cilantro.
Taste and adjust seasoning.
Serve cold.