Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 cup)

The salad holds well, so you can make it up to a day ahead.

How to Make It

Step 1

To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

Step 2

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

Ratings & Reviews

cpalma's Review

lutzflcat
May 22, 2011
This was decent and fairly refreshing. I agree nothing special. I didn't think the flavors melded that well together. Easy to make especially as you can make it ahead of time.

srwfromorange's Review

cpalma
August 09, 2010
We made this entire menu for our 20th Anniversary and got rave reviews for all recipes. This dish was a showcase for fresh corn, I made it ahead & let the flavors combine. My friends couldnt believe that most of their plates were filled with veges!!! And they loved it!!!

weekendcook's Review

srwfromorange
June 30, 2010
This is good solid recipe; nothing special. It is very sturdy, and keeps well overnight. It's a good way to use fresh lima beans, when in season.

lutzflcat's Review

weekendcook
May 01, 2010
Nice refreshing side dish for the upcoming hot summer days. Only change I will make next time is cutting back on the lemon juice, as I thought it dominated the salad. Served with thinly sliced, grilled terriyaki sirloin steak, garlic mashed potatoes, and sugar-free jello with fresh raspberries for dessert.