Hello all– Succotash. Do you remember that dish when you were a kid? With big dry lima beans, mooshy tomatoes and corn? It was never my favorite. But since I’ve discovered the tidy little frozen baby lima beans at the market, I’ve become a lima bean fan! Thery’re sweetish and tender and not at all dry. And they add a happy little note to this salad. We ate it out under the maple tree on a hot summer evening tonight. Delish.
salad greens (I like red leaf lettuce)
1 can yellow corn*
1 cup baby lima beans**
1 avocado, peeled and cut in nice chunks
1/4 cup read onion, chopped up finely
2 chicken breasts, grilled and cut into chunks***
3 slices turkey ham, cut to bits****
1/4 cup feta cheese, crumbled
Grill the chicken outdoors or in a pan on the stove and brown the ham bits in a non-stick pan sprayed with cooking spray. On a ample platter, layer the lettuce, corn, lima beans, avocado, onion, then chicken, ham and cheese. Serve it with the dressing below. Makes 4 servings.
I wanted to make this salad quick and easy so I cheated a bit:
*I used canned corn instead corn cut fresh off the cob
**I used lima beans I had frozen in the fridge–no need to cook them. Just let them defrost.
***I bought a rotisserie chicken (no cooking again!) and saved the extra meet for tacos tomorrow
****The recipe I worked from called for 3 slices of bacon, but I had turkey ham in the fridge, so I used that instead.
OK, is that enough “footnotes” to make this simple recipe totally confusing??!!
CILANTRO LIME DRESSING
1/3 cup olive
1/2 cup unflavored yogurt
1 tab. lime juice
1 tsp. grated lime peel
2 cloves garlic, minced
1 tab. mild vinegar (red wine vinegar, tarragon…)
1 cup cilantro leaves
1 tsp. sugar
1/2 tsp. salt
Use a food processor, blender or stick blender and whirl all the ingredients up into a smooth dressing.
(Or I think a nice buttermilk ranch dressing would serve this salad well)
OK, well hope you enjoy the salad! Larry just finished the dishes so we’re taking a summer evening walk to Yogurtland.