Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Southern Living June 2008

Gallery

Credit: Laurey W. Glenn; Styling: Leigh Anne Montgomery

Recipe Summary

prep:
15 mins
cook:
5 mins
cool:
10 mins
chill:
1 hr
total:
1 hr 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

130 calories; fat 3.5g; saturated fat 0.5g; mono fat 2g; poly fat 0.9g; protein 4.7g; carbohydrates 23g; fiber 4.1g; iron 1mg; sodium 310mg; calcium 10mg.
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