Hominy Succotash Salad

This is a great side dish for entertaining - it's easy to make and needs to be made in advance.  Succotash traditionally is corn and lima beans, but I use edamame - feel free to switch out ingredients to reflect what's in your garden (or refrigerator).  It's also a great salad to make and take for lunch throughout the week.

Hominy Succotash Salad

Ingredients

• 3 cups fresh or frozen corn (thawed, if frozen)
• 2 15 oz. cans hominy, drained
• 1 red bell pepper, chopped
• 2 cups frozen edamame, thawed
• 1 lb. haricot verts, trimmed and halved
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 lemon, juiced
• 1/4 cup chopped herbs (basil, parsley, thyme, etc.)
• salt & pepper, to taste

Serves 16 - 18

Whisk together mustard, honey, lemon juice, vinegar, and oil; mix in remaining ingredients.  Add herbs just before serving.