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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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You'll have the chance to use several garden-fresh vegetables in this recipe, which is a spiced-up version of regular succotash. Ingredients:
2-1/2 cups fresh corn, cooked and cooled |
1-1/2 cups frozen lima beans, thawed |
4 ounces monterey jack cheese, cubed |
2 medium radishes, chopped |
2 medium tomatoes, seeded and chopped |
2 celery ribs, diced |
1 small onion, chopped |
1/4 cup vegetable oil |
3 tablespoons white wine vinegar |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine corn, beans, cheese, radishes, tomatoes, celery and onion. Mix remaining ingredients in a small bowl; pour over vegetables and toss to coat. Refrigerate for 2-3 hours before serving. Yield: 10-12 servings.
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