Succotash

Ingredients

• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 3 tablespoons apple cider vinegar, divided
• 2 teaspoons kosher salt, divided, plus more as needed
• 3/4 cup frozen lima beans, thawed
• 1 tablespoon unsalted butter
• 1 1/2 cups (6 ounces) finely chopped sweet onion
• 5 cups fresh corn kernels (from 7 to 8 ears of corn)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup vegetable oil
• 2 cups (14 ounces) halved cherry or grape tomatoes
• 2 tablespoons thinly sliced basil leaves

Steps

1. In a large bowl, use a whisk to combine the lemon juice, mustard, sugar, garlic, 2 tablespoons of the vinegar and 1/2 teaspoon salt. Leave the vinaigrette to stand while you prepare the vegetables so the garlic flavor mellows.
2. Meanwhile, boil salted water in a small saucepan. Add the lima beans and cook them until nearly tender, about 2 minutes. Drain the beans and rinse them under cold water until cool.
3. Melt the butter over medium heat in a large skillet. Put in the onion and 1/2 teaspoon salt. Cook with occasional stirring until the onion is tender and translucent without browning, 4 to 5 minutes. Add the lima beans, 1 teaspoon salt and the remaining 1 tablespoon of vinegar. Stir constantly as they cook until the liquid has evaporated and the beans are crisp-tender, 1 to 2 minutes. Mix in the corn and cook for 2 minutes more. Season with salt and pepper, then stir in the tomatoes.
4. Whisk the vinaigrette again to blend it. Keep whisking as you gradually pour in the oil in a slow, steady stream, until the dressing emulsifies. Pour it over the succotash, salt to taste and refrigerate it covered until chilled, 2 hours. Stir the succotash and finish it with the sliced basil and a generous grinding of black pepper before serving.