Corn 'n' Lima Bean Tossed Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love to serve this colorful, zesty salad with country-style hearth bread for dipping in the delicious dressing, writes Lillian Julow of Gainesville, Florida. Ingredients:
1/3 cup frozen baby lima beans |
1 cup water |
1/2 cup frozen corn |
1 cup chopped lettuce |
1/4 cup roasted sweet red peppers, drained and coarsely chopped |
2 tablespoons chopped red onion |
2 teaspoons lime juice |
2 teaspoons olive oil |
1 teaspoon minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; simmer 4-5 minutes longer or until vegetables are tender. Drain and cool.
2. In a small bowl, combine the lettuce, red peppers, onion and bean mixture. Refrigerate until chilled.
3. Just before serving, combine the lime juice, oil, parsley, salt and pepper. Drizzle over salad and toss to coat. Yield: 2 servings.
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