Grilled Southern Succotash Pasta Salad

1. 1

   Prepare a grill for medium-high heat.

2. 2

   Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt.

3. 3

   Grill on all sides, 2 to 3 minutes per side.

4. 4

   Set aside to cool.

5. 5

   Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice.

6. 6

   Cut the kernels from the corn ears.

7. 7

   Bring a large pot of heavily salted water to a boil.

8. 8

   Add the pasta and cook until al dente, 8 to 10 minutes.

9. 9

   During the last 1 to 2 minutes of cooking, add the lima beans.

10. 10

    Drain, and toss with 1 tablespoon of the canola oil.

11. 11

    Puree the lemon juice, honey, parsley and some salt and pepper in a food processor.

12. 12

    With the motor running, drizzle in the remaining canola oil.

13. 13

    In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers.

14. 14

    Toss well.

15. 15

    Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached.

16. 16

    Season again with salt and pepper as needed.

17. 17

    Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married.

18. 18

    If acid is lacking, squeeze half a lemon over before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.