late summer succotash with cumin vinaigrette

Ingredients For late summer succotash with cumin vinaigrette

• 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