Succotash Salad with Bacon

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https://homeiswheretheboatis.net/2015/07/27/the-novel-bakers-present-kitchens-of-the-great-midwest-a-novel/

Serves 6 - 8

Ingredients

3 - 4 slices of bacon, cooked and crumbled

1 medium sweet onion, chopped

1 1/2 cups fresh or frozen lima beans, cooked al dente

4 - 5 cups of fresh corn, cooked and removed from cob, (about 6 ears)

1 pint cherry or grape tomatoes, halved

1 - 2 tablespoons freshly squeezed lime juice

1/4 cup chopped fresh basil

Salt and freshly ground black pepper, to taste

Directions

Cook bacon until crisp, set aside and crumble. Remove bacon drippings from pan, reserving 2 tablespoons. Add chopped onion to bacon drippings and cook over medium heat until onion is translucent and tender, about 5 minutes.

Lower the heat and add the beans and corn and stirring until just heated through, about 1 - 2 minutes.

Transfer cooked ingredients to a large bowl and add tomatoes and lime juice. Just before serving add basil, bacon, and salt and pepper to taste.