Sheila Luskins Summer Succotash Salad

• 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

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

beans, fresh corn kernels, cucumber, tomatoes, red onion, scallion, cider vinegar, dijon mustard, garlic, sugar, curry powder, salt, fresh ground black pepper, red pepper, olive oil, cilantro

Taken from www.food.com/recipe/sheila-luskins-summer-succotash-salad-327045 (may not work)