Succotash Salad

• 4 ears sweet corn
• 2 cups fresh or frozen shell beans, shelled (limas, favas, purple hull or soy beans)
• 3 medium tomatoes, skinned, seeded, and roughly chopped
• 1/2 cup basil, coarsely chopped
• 3 tablespoons lime juice
• 4 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

1. Bring a large pot of water to boil, and blanch corn for two minutes.
2. Remove, and reserve.
3. Boil beans in same water until just soft, about 13 to 18 minutes.
4. Strain beans, run them under cold water for a minute and reserve.
5. Cut corn from cob, and combine with beans, tomatoes and basil in a large bowl.
6. Whisk together lime juice, olive oil, mustard, salt and pepper until emulsified, pour dressing over salad and toss.
7. Toss again before serving.

corn, shell beans, tomatoes, basil, lime juice, olive oil, mustard, salt

Taken from cooking.nytimes.com/recipes/6361 (may not work)