A mother-daughter conversation on food and cooking (mostly)

Sunday, August 30, 2009

Succotash Salad

It's so hot here we finally got Emily a summer haircut. She loves it.
And because of the heat we've been eating lots of salads. Last night I tried this salad recipe based on one by Bobby Flay. It was a big success with ribs.

Succotash Salad

2 cups cooked lima beans
2 cups fresh corn, cooked and cut from cob
1 cup halved cherry tomatoes
1/2 red or yellow bell pepper, diced
3 green onions, sliced
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Salt and pepper to taste

Combine vegetables in a bowl. Mix olive oil, vinegar, and seasonings to make a dressing; toss with vegetables. Serve cold.

1 comment:

Eva said...

She looks so cute! Almost like a puppy again in the first shot, and like a wolf in the second.

And the salad sounds good, too.