RCI-VG.004.1280.001
Southwest Succotash
Southwest Succotash from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- -ounce package whole-kernel corn1 10 unit
- -ounce package1 10 unitfrozen lima beans
- tomatoes2 unitchopped
- fresh cilantro1 tablespoonchopped
- green onions1/4 cupchopped
- 2 tablespoons
- 1/4 cup
- 1/4 teaspoon
- pimento4 ounceschopped
Method
1
Thaw the frozen corn and lima beans under cool running water or by setting them in a colander for 5–10 minutes until no longer frozen.
2
In a large bowl, whisk together the Italian salad dressing, red wine vinegar, and dry mustard until well combined.
3
Add the thawed corn and lima beans to the dressing mixture, then fold in the chopped tomatoes, pimento, green onions, and cilantro.
4
Stir gently to coat all vegetables evenly with the dressing, ensuring the ingredients are well distributed throughout the salad.
5
Taste and adjust seasoning with additional dry mustard, vinegar, or salt and pepper as needed.
6
Let the succotash rest at room temperature for 5–10 minutes to allow flavors to meld, or refrigerate until ready to serve.