Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery
Prep Time
15 Mins
Cook Time
5 Mins
Cool Time
10 Mins
Chill Time
1 Hour
Yield
Makes 6 servings

How to Make It

Step 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.

Step 2

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

Step 3

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

Ratings & Reviews

m7654321's Review

Brogdon
May 30, 2010
This is a favorite fresh corn recipe for any summer gathering. I have made it many times always to rave reviews. It is light and has a delightful mix of flavors. The fresh corn is a must for me but I often substitute frozen limas. I also use lime instead of lemon juice and saute some thinly sliced multi-colored baby bell pepper rings before the corn goes in. Fabulous!!

Brogdon's Review

m7654321
March 13, 2009
Very tasty and easy to prepare. Low in fat, not a lot of "dressing" taste. I prepared this for a large family dinner and everyone enjoyed it. Can be made ahead so there is no last minute salad prep.