Pickled Succotash Salad

Hey everyone! We love these simple pickled salads and usually have some version of them with Sunday dinner, how about a pickled succotash salad! This one's a little different in that the fresh corn makes it kinda sweet and adding cumin really is a fun new flavor for us. As a general rule I don't use oil in these salads, but occasionally I'll add olive oil because I want the flavor it brings, it's nice in this one.

This is a great side dish for summer B-B-Q's and parties!

Pickled Succotash Salad
1 C lima beans, cooked and cooled
2 ears of fresh corn, cooked, cooled and cut from the cob
1 C small cherry tomatoes, cut in half
1/4 C onion, diced
1/4 C green pepper, diced
1/2 C cider vinegar
2 Tblsp sugar
1 Tblsp extra virgin olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp oregano
1/8 tsp celery seed
1/8 tsp garlic powder
A few grinds of black pepper
-Mix all and let sit for at least 4 hours.

Notes:

• Either white or yellow corn is fine, I think yellow corn is prettier in this salad.
• I used fresh corn but don't hesitate to use a cooked bag of frozen succotash, maybe 12oz?
• I like to steam my veggies.
• As for the green pepper, I'm thinking a jalapeno would be great in this!

Eat well and have a happy day:@)

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