Corn-and-Lima Bean Salad

Southern Living
Corn-and-Lima Bean SaladRecipe
Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery
Makes 6 servings


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3 cups fresh corn kernels (6 ears)
1 tablespoon olive oil
1 cup fresh baby lima beans*
1/4 cup diced roasted red bell pepper
1 tablespoon fresh basil leaves, cut into thin strips
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon dried crushed red pepper


Prep: 15 Minutes
Cook: 5 Minutes
Cool: 10 Minutes
Chill: 1 Hours

1. Sauté corn kernels in hot oil in a large skillet over medium-high heat 3 minutes or until tender; add lima beans, and cook 2 minutes. Remove from heat, and let cool 10 minutes.

2. Toss together lima bean mixture, bell pepper, and next 4 ingredients in a large bowl. Cover and chill 1 hour.

*1 cup frozen baby lima beans, thawed, may be substituted.

Created date

May 2008

Nutritional Information

Calories 130
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2 g
Polyfat 0.9 g
Protein 4.7 g
Carbohydrate 23 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 310 mg
Calcium 10 mg