Biltmore Estate Succotash Salad with Roasted Corn and Bacon

This salad was a brilliant discovery at the Biltmore Estate in North Carolina. It is a bit more work than I will usually tolerate in a standby dish, but definitely a winner in this house.
It's yet another salad that is great as leftovers and for school lunches. Serve warm or cold.

And finally the perfect foil for celery, as well as bacon and corn.

If desired, freeze half the cooked beans and make half a recipe of the salad.

Ingredients:
14 oz. dried lima beans
1/2 pound bacon
Bacon oil from frying pan
4 cobs of corn
Extra virgin olive oil (EVOO)
Sea salt
Freshly ground pepper
2 stalks fresh crisp green celery
2 carrots
1 red onion
1/2 cup apple cider vinegar (if you have it on hand) or lemon juice

Instructions:
Soak the lima beans in lots of water in a large pot overnight.
Next day, drain the water, add fresh water and cook just until done.
You can drain and hold the beans until later to assemble the salad.
While the beans are cooking:
Cut the bacon into 1/2-inch pieces and fry until done cooked but not crisp and you have a lot of fat in the pan.
Put the bacon and all the fat from the pan into a large bowl.
Shuck the corn, coat with oil, salt and pepper and roast in a 450 degree F. oven for 5 minutes, and then finish in the micro-wave for 1 minute.
Holding the cobs upright using a tea towel to protect your hand, slice down 4 sides of each cob to cut off the kernels. Add the corn kernels to the bowl.
Wash and trim the celery stalks and carrots (no need to peel). Slice the celery and carrots length-wise and then slice into small pieces, and add to the bowl.
Peel the red onion, cut in half and then cut into thin rings.
Once the beans are done, drain and cool them, then add them into the bowl.
Add apple cider vinegar or lemon juice.
Season with salt and pepper.
Mix thoroughly.