Love that Yummy Corn and Lima Bean Salad,
I wanted to share this recipe again, especially now that spring is here and I can share a picture. It’s become such a favorite at my house. Everyone who tries it usually wants the recipe and goes on to make it and receives rave reviews of their own. This is the perfect time of the year for this “salad”…just as weather is warming and we start to look forward to lighter, healthier food, or it can be used as a side dish. It just so happens I made it this past weekend as a side dish for Easter supper with the family.
I’ve adapted the recipe from one I found in Southern Living several years ago. Since then, I have made it many times. Not only is it tasty but it’s a colorful addition to any meal…like confetti at the table!
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 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.
130 calories; 3.5 g Fat; 4.7g Protein; 23g Carb; 4.1g Fiber; 0mg Chol; 1mg Iron; 10mg Calcium
© 2012 Beverly Hicks Burch All Rights Reserved.