Summer Succotash

This was a recipe from Food and Wine, but they served the succotash over mesclun and I just did away with the greens, which I'm not the biggest fan of anyway. I think they said that corn and soybeans together make a complete protein. It's a pretty mixture.

Make the dressing by mixing the juice and zest of a lemon with salt, pepper and thyme, then whisk in as much oil as you like in your dressing (I usually go pretty light on the oil). Then saute about 1 1/2 cups corn, 1 cup soybeans and a diced red bell pepper for a few minutes, until everything is heated up but still kind of crisp. Toss it with the dressing and a few halved cherry tomatoes.