Recipe: Summer Succotash
This refreshing side salad takes advantage of the summer harvest, whether from your own garden or from the farmers market. It's the perfect light addition to a rich barbecue plate. It's also portable, so it makes a great picnic dish.
Bring water to a boil in a large pot. Gently slice a small X shape at the bottom of each tomato. Drop tomatoes in boiling water for 30 seconds then remove with a slotted spoon to a colander and run under cold water to stop cooking; set aside. Keep the water boiling and add corn. Cook corn for 2 min. then remove with tongs to a colander and run under cold water to stop cooking; set aside. Add lima beans to boiling water and cook until tender, about 15 min. Meanwhile, peel, seed, and dice tomatoes; start peeling from the X and skin should come off easily. Cut corn kernels off of the cobs. Add tomatoes, corn, and lima beans to a large bowl. In a small bowl, whisk oil, lemon juice, Dijon, garlic salt, and Cherry Creek seasoning. Fold dressing into veggies. Add salt & pepper to taste. Fold in basil just before serving.
Serve in Mason jars for a picnic. Makes a refreshing side dish for a barbecue meal. Toss in shredded chicken or grilled shrimp to make a main meal out of the salad.