Corn & Lima Bean Salad, by Beverly Hicks Burch

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Corn & Lima Bean Salad

From Southern Living June 2008

By Beverly Hicks Burch

As I might have mentioned before, I’m a salad freak! I love, love, love salads…in most incarnations. I’ve tried to eat healthy most of my life and I still try to find new and tasty recipes for Tall & Handsome and I that are healthy at their core.

Last June as I was flipping through Southern Living, the “bible” for all Southern belles, I happened upon a recipe I knew I was destined to try. The recipe comes from the “Healthy Living” section of the magazine and 0f course it’s a salad! But, not just any salad…a corn and lima bean salad…yummy in my world! This dish is suitable, in my opinion as a side dish or a lite main dish, say for lunch, etc. Yep, I’ve done that many times during warm weather…

Of course, I’ve made adaptations or “Bev-ized” it…don’t I for most recipes? This one is good with fresh corn or, frozen sweet corn, and I like to add a little extra roasted red bell pepper. You might have some adaptations of your own you’d like to try, but regardless, this is a refreshing, great little dish!

© 2009 Beverly Hicks Burch All Rights Reserved.

Corn & Lima Bean Salad

3 cups fresh sweet corn kernels, about 6 ears (you can buy fresh corn already cut from the cob in the produce section, or you can use frozen sweet corn, thawed)

1 cup fresh baby lima beans or 1 cup frozen baby lima, thawed

1 tablespoon olive oil

¼ cup diced roasted bell pepper (find these in a jar at the grocery store), I like to use a little more of these tasty morsels

1 tablespoon fresh basil leaves, cut into thin strips (again a little more wouldn’t hurt and yes, I’ve done that 🙂 )

1 tablespoon lemon juice

¾ teaspoon kosher salt

A pinch to ¼ teaspoon dried crushed red pepper

1. After cutting corn from cob, sauté corn kernels in the hot olive oil in a large skillet on medium high heat for 3 minutes or until tender. Next add lima beans and cook for 2 minutes.

2. Remove from heat and cool for 10 minutes.

3. To the corn and lima beans, toss in the roasted red bell pepper, basil leaves, lemon juice, salt and dried crushed red pepper.

4. Cover and chill at least 1 hour.

6 servings

130 calories; 3.5 g Fat; 4.7g Protein; 23g Carb; 4.1g Fiber; 0mg Chol; 1mg Iron; 10mg Calcium

Enjoy!! 🙂

1 comment

  1. […] sent down some fresh corn and I made my Corn and Lima Bean Salad. Tequila-Lima Chicken had already been marinating overnight (made with my first plucked home-grown […]

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