Ingredients

SALAD:

• 3 large ears of corn
• 1 10 oz. package frozen baby lima beans
• 3/4 c. pared and cored cucumbers – cut into 3/8 inch cubes
• 1/2 c. carrots pared and cut julienne
• 1/4 c. diced red bell peppers
• 1 c. tomatoes blanched, stemmed, peeled, seeded and cored – cut into bite size pieces
• 1 Tbsp snipped, fresh chives
• 1/2 c. honey-mustard dressing
• Boston lettuce

HONEY-MUSTARD DRESSING:

• 2/3 cup extra-virgin olive oil
• 1/3 cup white wine vinegar
• 2 T honey
• 1 T prepared mustard

Directions

SALAD:

• Prepare and boil corn on the cob; place hot ears on clean towel to cool. When cool enough to handle, cut the kernels off the cobs. Measure 1 1/2 cups corn; cover and refridgerate. (use any extra for other things)
• Cook lima beans. Measure 1/2 cup drained beans; cover and refridgerate. (reserve reamaining beans for other things)
• Wait until corn and lima beans are cold to compose salad.
• Then in mixing bowl, place corn, lima beans, cucumbers, carrots, celery and peppers. Toss to combine.
• Add tomatoes, chives and honey-mustard dressing; toss lightly to distribute evenly.
• Spoon salad over leaves of Boston lettuce on individual salad plates.

HONEY-MUSTARD DRESSING:

• In a pint jar, place the olive oil, vinegar, honey and mustard; cover and shake vigorously until blended. Refrigerate
• up to one month. Makes about 1 cup.

Serves 6