I started making this salad two summers ago after receiving my first order of Christmas lima beans from Rancho Gordo. I loosely followed a succotash recipe from the Rancho Gordo cookbook and added more vegetables, a big handful of mint, and a sherry vinaigrette. The perfect time to make this salad is in the heart of summer, when the farmer's markets are brimming with sweet corn, cherry tomatoes, and green beans. It's a beauty with its rainbow of colors and it travels well for a picnic or potluck. Aside from cooking the limas and blanching the green beans, it requires no stove or oven time -- just my type of dish for the dog days of summer.

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