Succotash

Succotash

This easy succotash shows off sweet summer corn and tomatoes when they are in season.

Ingredients :

• 3 tablespoons fresh lemon juice
• 2 tablespoons dijon mustard
• 1 tablespoon sugar
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 3 tablespoons apple cider vinegar, divided
• 2 teaspoons kosher salt, divided, plus more as needed
• 3/4 cup frozen lima beans, thawed
• 1 tablespoon unsalted butter
• 1 1/2 cups (6 ounces) finely chopped sweet onion
• 5 cups fresh corn kernels (from 7 to 8 ears of corn)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup vegetable oil
• 2 cups (14 ounces) halved cherry or grape tomatoes
• 2 tablespoons thinly sliced basil leaves

Directions

1. Whisk lemon juice, mustard, sugar, garlic, 2 tablespoons of the vinegar, and 1/2 teaspoon salt in a large bowl. Let vinaigrette sit to allow garlic to mellow while preparing vegetables.
2. Meanwhile, bring a small saucepan of salted water to a boil. Add lima beans and cook until almost tender, about 2 minutes. Drain; rinse under cold water until cool.
3. Melt butter in a large skillet over medium heat. Add onion and 1/2 teaspoon salt. Cook, stirring occasionally, until onion is translucent and tender but not browned, 4 to 5 minutes. Add lima beans, 1 teaspoon salt, and remaining 1 tablespoon of vinegar. Cook, stirring constantly, until liquid evaporates and beans are crisp-tender, 1 to 2 minutes. Stir in corn and cook 2 minutes more. Season with salt and pepper. Stir in tomatoes.
4. Whisk vinaigrette to blend. Gradually whisk in oil in a slow, steady stream until emulsified. Pour over succotash; season with salt to taste. Cover and refrigerate until chilled, 2 hours. Stir succotash and top with sliced basil and a generous grinding of black pepper before serving.