1 lb. spaghetti or other pasta
3/4 c. safflower oil
2 c. each cooked fresh corn kernels & cooked fresh or frozen lima beans
2 med. sized tomatoes, peeled, seeded & chopped
8 green onions, thinly sliced
6 strips thick sliced bacon, crisply fried & crumbled
1/3 c. chopped fresh parsley
3 tbsp. cider vinegar
2 tbsp. freshly squeezed lemon juice
1 tsp. granulated sugar
Salt
Freshly ground black pepper
Paprika

This salad was inspired by succotash, the combination of garden fresh corn and lima beans that has been a part of American cooking since colonial days.

1. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with 1/4 cup safflower oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

2. Add corn, lima beans, tomatoes, onions, most of the bacon (reserve some for garnish) and parsley to pasta and mix well.

3. Combine the remaining 1/2 cup safflower oil with vinegar, lemon juice, sugar and salt, pepper and paprika to taste. Pour over pasta and blend thoroughly. Garnish with the reserved crumbled bacon. Serves 10-12 as salad or side dish.