Title: Succotash Salad
Categories: Salad
Yield: 10 Servings

2 1/2	c	Fresh corn, cooked and cooled
10	oz	Package frozen lima beans, cooked, drained and cooled
4	oz	Monterey Jack cheese, cubed
2	md	Radishes, chopped
2	md	Tomatoes, seeded and chopped
2		Celery ribs, diced
1	sm	Onion, chopped
1/4	c	Vegetable oil
3	tb	White wine vinegar
3/4	ts	Ground cumin
1/2	ts	Salt
1/2	ts	Pepper

In a large bowl, combine corn, beans, cheese, radishes, tomatoes, celery and onion. Mix remaining ingredients in a small bowl. Pour over vegetables and toss to coat. Refrigerate for 2 to 3 hours before serving.

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