From My Carolina Kitchen
3 cups cooked baby lima beans
3 cups fresh corn kernels, blanched
1 cup diced European cucumber
1 cup grape tomato halves
¼ cup chopped red onion
2 scallions with 3” of green tops, sliced
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
Vinaigrette:
2 tablespoons cider vinegar
½ teaspoon Dijon mustard
1 small clove garlic, minced
½ teaspoon sugar
1/8 teaspoon good curry powder
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
Combine the lima beans, corn, cucumber, tomato halves, red onion and scallions in a bowl. Season with salt and pepper and set aside. Place the vinaigrette ingredients in a small jar with a secure lid and shake well. Pour the vinaigrette over the vegetables and toss very gently with a rubber spatula.
Refrigerate until ready to serve. Shortly before serving, toss with cilantro. Taste and adjust seasonings. Serve cold or at room temperature. 8 servings.
Adapted from Sheila Lukins