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Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery Photo by: Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery

Corn-and-Lima Bean Salad

Southern Living JUNE 2008

  • Yield: Makes 6 servings
  • Cook time:5 Minutes
  • Prep time:15 Minutes
  • Cool:10 Minutes
  • Chill:1 Hour

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. 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.

Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.7g
  • Carbohydrate: 23g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 310mg
  • Calcium: 10mg
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Corn-and-Lima Bean Salad recipe

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