The late Sheila Lukins, co-founder of the Silver Palate empire that included a food shop and cookbook line-up, gave us a bright variation on an old theme with this unusual succotash recipe. A plant-based dish with Indigenous roots, succotash is usually made from a base of lima beans, corn, and other vegetables. Lukins’s tart, spiced version adds apple cider vinegar, Dijon mustard, and curry powder, which play up the natural sweetness in a medley of summer veggies.
Fresh lima beans that come to market in late summer are especially nice here, but frozen beans, simmered for about 15 minutes, are a fine substitute.
This recipe originally ran in our May/June 1995 print issue.
- 2 Tbsp. apple cider vinegar
- ½ tsp. Dijon mustard
- ½ tsp. sugar
- ⅛ tsp. curry powder
- 1 garlic clove, very finely chopped
- 3 cups cooked baby lima beans
- 3 cups fresh corn kernels, boiled for 5 minutes and drained
- 1 cup peeled, seeded, finely chopped cucumber
- ¼ cup finely chopped red onion
- 2 plum tomatoes, seeded and finely chopped
- 1 scallion, ends trimmed, finely chopped
- 3 Tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbsp. finely chopped cilantro