Name: Succotash Salad with Lima Beans and Cilantro
Total time: 1 h
Ingredients: 1/3 cup extra-virgin olive oil, divided; 1/4 cup white wine vinegar; 1 tablespoon honey; 2 teaspoons table salt, divided; 1/4 teaspoon red pepper flakes, plus extra for seasoning; 1 1/2 cups frozen lima beans; 8 ounces cherry tomatoes, halved; 1 zucchini, cut into ½-inch chunks; 4 scallions, sliced thin; 4 ears corn, kernels cut from cobs (3 cups); 1 garlic clove, minced; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

Succotash, a savory medley of sweet corn, beans, and zucchini or summer squash, should taste clean and fresh. But all too often it is underseasoned and overloaded and muddied with dairy. To create a version that let summer produce shine, we marinated lima beans, zucchini, cherry tomatoes, and corn in an ultrarefreshing white wine vinaigrette. Browning the corn kernels rather than leaving them raw enhanced their sweetness and added caramelized complexity. Fresh cilantro and scallions added a pop of green while some pepper flakes gave contrasting heat.

Before You Begin

Do not use frozen or canned corn for this recipe. Fresh cilantro is a must here.

Instructions

Whisk ¼ cup oil, vinegar, honey, 1½ teaspoons salt, and pepper flakes together in large bowl. Add lima beans, tomatoes, zucchini, and scallions and toss to combine.

Heat remaining oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and remaining ½ teaspoon salt and cook, stirring occasionally, until softened and just beginning to brown, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds.

Transfer corn mixture to bowl with lima bean mixture and toss to combine. Let sit for at least 30 minutes to allow flavors to meld. (Salad can be covered with plastic wrap and refrigerated for up to 2 days.)

Stir in cilantro and season with salt and extra pepper flakes to taste. Serve.