Succotash with Creamy Barbecue Lime Dressing

The 10 year old inside me thinks that succotash is a funny word. She'll use any excuse to say "succotash".

I'm making succotash.
We're having succotash.
How do you like the succotash?
Have some succotash.
Would you like some succotash with that?

Okay, I'll shut her up now.



Succotash with Creamy Barbecue Lime Dressing
adapted from A Bountiful Kitchen
Serves 4

For the Succotash: 
1 tablespoons extra virgin olive oil
juice of 1 lime
1 clove of garlic, minced
1 teaspoon cumin
1 teaspoon ancho chili powder
1 x 400g pinto beans
4 fresh corn cobs, steamed and kernels cut from the cob
1/2 teaspoon each sea salt and  freshly ground pepper

For the Dressing:
1/4 cup mayonnaise
1/4 cup low fat Greek yogurt
1/4 cup fresh coriander, chopped plus extra for garnish
1 tablespoons lime juice
1/2 tablespoon white vinegar
1 garlic clove, finely minced
1/2 teaspoon salt
1/4 teaspoon of your favourite chilli powder
ground black pepper
1/4 teaspoon ground cumin
2 tablespoons of your favourite barbecue sauce

Make the Succotash:
Combine first 5 ingredients in a small bowl and whisk to combine. Add beans & corn, season with salt and pepper. Dress with Creamy Barbecue Lime Dressing. Sprinkle with extra chopped coriander

Make the Dressing:
Combine all the ingredients together in a blender and pulsed the ingredients until smooth.