Minted Summer Succotash

• 1/2 pound green beans (both haricot verts or Romano work well), trimmed and snapped in halves or thirds
• 2 tablespoons sherry or red wine vinegar, or more to taste
• 4 tablespoons extra virgin olive oil, or more to taste
• 8 ounces dried Christmas lima beans, cooked according to package instructions (regular lima beans can be substituted)
• 1 1/2 cups cherry tomatoes, halved
• 2 cups fresh corn kernels (from about 3 ears)
• 1 tablespoon fresh chives, coarsely chopped
• 3 tablespoons fresh mint, coarsely chopped
• 1 cup goat cheese, crumbled
• Kosher salt and freshly ground black pepper
• Lime wedges, for serving

1. Bring a large pot of water to a boil and prepare an ice bath in a large bowl. Add a generous amount of kosher salt, then the beans. Cook until tender but still slightly crisp in the middle (about 2 to 3 minutes for haricot verts and slightly longer for Romano beans). Transfer to the ice bath to stop the cooking and lock in the color. Drain and set aside.
2. Place vinegar in a small bowl, then gradually whisk in oil.
3. In a large bowl, combine green beans, Christmas limas, cherry tomatoes, corn, chives, mint, and 3/4 cup goat cheese. Pour dressing over salad, a little at a time, tasting as you go. Toss to coat. Season with kosher salt and pepper. Garnish with remaining 1/4 cup goat cheese. Serve at room temperature, with lime wedges on the side.

green beans, sherry, extra virgin olive oil, lima beans, cherry tomatoes, corn kernels, fresh chives, fresh mint, goat cheese, kosher salt, lime wedges

Taken from food52.com/recipes/12800-minted-summer-succotash (may not work)