Succotash Vinaigrette

This marinated corn and lima bean dish is served at room temperature.

Recipe Ingredients:

1 (10-ounce) package frozen lima beans, cooked and cooled
1 (8-ounce) can corn kernels, drained
1/2 red bell pepper, seeded and chopped
1/4 cup cider vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped chives

Cooking Directions:

1. In medium bowl, stir together lima beans, corn and bell pepper.
2. In small bowl, combine vinegar, oil, salt and pepper; mix well and pour over succotash. Cover and let stand at room temperature an hour before serving. (or cover and refrigerate overnight).
3. Garnish with chives before serving.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.