late summer succotash with cumin vinaigrette

Ingredients

• 2 - ears of corn, shucked and kernels removed (frozen corn okay but never canned)
• 1 cup lima beans (fresh or frozen)
• 1 cup garbanzo beans, freshly cooked or canned (rinse and drain the canned beans)
• 1/3 cup dried cranberries (you can sub dried tart cherries or barberries)
• 1/3 cup red onion or shallot, minced or sliced into thin crescents
• 1/4 cup fresh italian parsley, chopped (you can substitute fresh mint, basil or cilantro or in combination)
• VINAIGRETTE:
• 1/4 cup extra virgin olive oil
• 1-2 tablespoon pomegranate molasses (which replaced 1/4 cup red wine vinegar)
• 1 teaspoon grated lime zest
• 1 - lime, juice of
• 1/2 teaspoon pinch sugar
• 1 teaspoon cumin powder
• - salt and cracked black pepper, to taste