Succotash Acini di Pepe Salad
Late summer is the perfect time for succotash--both lima beans and corn are in season--and this dish turns it into a filling pasta salad.
for the salad:
- 8 oz acini di pepe
- 2 strips bacon
- 1 pint fresh lima beans, shelled
- 3 small ears’ worth of corn kernels
- 3 oz crumbled feta
- 2 scallions, diced
- 1/4 red onion, diced
- 1 cubanelle pepper, diced
for the dressing:
- juice of 1/2 lemon
- 1/3 teaspoon ground mustard
- 1/4 teaspoon honey
- 3-4 tablespoons mayo
- 1/2 teaspoon smoked paprika
- freshly ground black pepper
for the salad:
Make the pasta according to package instructions. Drain and allow to cool. Set aside.
Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towel-lined plates then cut into bite-sized pieces. Set aside.
Drain all but about 1 tablespoon of grease in the pan. Add the lima beans and corn and saute until the lima beans are cooked through, about 10 minutes . Remove from heat and allow to cool.
Place the pasta, bacon, lima beans, corn and all remaining ingredients in a large bowl and toss to evenly distribute them. Add the dressing and toss again to lightly coat the contents in dressing.
Serve immediately or up to 24 hrs later.
If you plan to serve it later, for freshest tasting results, wait to dress the salad until ready to serve.
Fresh lima beans need to be cooked about 10 minutes before serving to neutralize a compound called linamarin, which breaks down into cyanide.
Orzo would be a good sub for the acini di pepe.