Succotash Salad

by Bronwen Laight
Succotash Salad

Ingredients

1 tin of butter beans (or another sort of bean if you prefer, I like to use black
eyed peas)
2 cobs of corn, boiled for 2 or 3 minutes and then drained and cooled
1 or 2 red capsicums, diced small
a few tomatoes, diced
1 small cucumber, peeled if a thick skinned variety, and diced
1 red onion, finely diced
2 cloves garlic, crushed
Handful of basil leaves and/or parsley roughly chopped
Salt
2-3 tbsp extra virgin olive oil
1 – 2 tbsp red wine vinegar

Directions

If you are using tinned beans rinse and drain them and then place in a mixing bowl. Cut the corn kernels off the cobs and place in the mixing bowl. Add the rest of the ingredients and mix together. Tip: don’t add salt to your salad until just before serving time as the salt will draw the water out of the raw vegetables and your salad will become wilted and watery

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