Corn-and-Lima Bean Salad

Ingredients

• 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

Preparation

1. 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. 2. Toss together lima bean mixture, bell pepper, and next 4 ingredients in a large bowl. Cover and chill 1 hour.
3. *1 cup frozen baby lima beans, thawed, may be substituted.