An easy to prepare veggie side, this marinated succotash dish is served at room temperature. Great served with Maple-Mustard Glazed Pork Chops.

Succotash Vinaigrette

1 (10-ounce) package frozen lima beans, cooked and cooled
1 (8-ounce) can corn kernels, drained
1/2 red bell pepper, seeded and chopped
1/4 cup cider vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped chives

1. In medium bowl, stir together lima beans, corn and bell pepper.
2. In small bowl, combine vinegar, oil, salt and pepper; mix well and pour over succotash. Cover and let stand at room temperature an hour before serving. (or cover and refrigerate overnight).
3. Garnish with chives before serving.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.