Grilled Succotash Pasta Salad

Directions

1Prepare a grill for medium-high heat.

2Drizzle the corn, red pepper and jalapeño with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeño, then cut the red pepper into slices and cut the jalapeño into small dice. Cut the kernels from the corn ears.

3Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.

4Purée the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.

5In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapeños, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.

6Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.