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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree. Gloria O'Bryan, Boulder, Colorado Ingredients:
8 ounces spaghetti, broken into 2-inch pieces |
1 tablespoon olive oil |
2 cups cooked fresh or frozen corn |
2 cups cooked fresh or frozen lima beans |
2 medium tomatoes, peeled, seeded and chopped |
3/4 cup thinly sliced green onions |
1/3 cup minced fresh parsley |
6 bacon strips, cooked and crumbled, divided |
dressing: |
1/3 cup olive oil |
3 tablespoons red wine vinegar |
2 tablespoons lemon juice |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon paprika |
dash pepper |
Directions:
1. Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon.
2. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.
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