All good Southerners love their Lima beans, and Chef Sarah Scott (@sarahscottchef) is no exception. She was excited to try out our new Green Baby Lima beans in a succotash salad, and brought a huge bowl for the Rancho Gordo staff to enjoy. What a pal!
- ¼ small red onion, finely diced
- 3 Tbsp red wine vinegar
- 3 ears of corn (white or yellow), shucked
- 2 Tbsp olive oil
- 1 bunch scallions, trimmed of root ends, finely minced
- 1 basket multi-colored cherry tomatoes, quartered
- 3 cups cooked lima beans, preferably Green Baby Lima Beans
- ¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
- 1 ½ tsp salt
- ¼ tsp pepper
- 1 bunch basil, leaves picked
- 2 Tbsp. finely chopped Italian parsley
Serves 6
- Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes.
- Cut the corn kernels from the cobs, discarding the cobs.
- Place the 2 Tbsp of olive oil in a medium saute pan over medium high heat. When the oil is hot, add the corn kernels and saute for 2-3 minutes, or until just cooked. Spread out onto a baking sheet to cool to room temperature.
- In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, lima beans, extra virgin oil, salt and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad. Taste for seasoning, adding additional salt and/or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped parsley.
- Serve room temperature or chilled.
Reprinted with permission from Sarah Scott
Chef/Culinary Consultant/Writer