Late Summer Succotash with Cumin Vinaigrette

C G

By
@Celestina9000

Found on cookingwithredsocks.com and rearranged in several places. *Update*: the salad tastes really good if the corn is grilled or roasted first.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

2
ears of corn, shucked and kernels removed (frozen corn okay but never canned)
1 c
lima beans (fresh or frozen)
1 c
garbanzo beans, freshly cooked or canned (rinse and drain the canned beans)
1/3 c
dried cranberries (you can sub dried tart cherries or barberries)
1/3 c
red onion or shallot, minced or sliced into thin crescents
1/4 c
fresh italian parsley, chopped (you can substitute fresh mint, basil or cilantro or in combination)

VINAIGRETTE:

1/4 c
extra virgin olive oil
1-2 Tbsp
pomegranate molasses (which replaced 1/4 cup red wine vinegar)
1 tsp
grated lime zest
1
lime, juice of
1/2 tsp
pinch sugar
1 tsp
cumin powder
salt and cracked black pepper, to taste

Directions Step-By-Step

1
Remove the husks from the *corn and cut the kernels off with a sharp knife. Combine the corn, lima beans, garbanzo beans, cranberries, red onion or shallots and parsley in a medium-large bowl.

*Tip: If desired, you can grill or roast the corn first.
2
CUMIN VINAIGRETTE: Whisk all the vinaigrette ingredients together in a small glass/non-reactive prep bowl.
3
Toss the vinaigrette with the corn and bean mixture. Season to taste with salt and pepper.

The dish is best prepared several hours in advance of eating and tastes best at room temperature.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Vegan
Hashtags: #easy, #Vegan, #summer-salad