Directions:
- Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 877.21 Kcal (3673 kJ) | ||
| Calories from fat | 664.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.81g | 114% | |
|---|---|---|---|
| Cholesterol | 121.08mg | 40% | |
| Sodium | 331.57mg | 14% | |
| Potassium | 448.33mg | 10% | |
| Total Carbs | 28.79g | 10% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 28.34g | 57% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 1.9mg | 10% | |
| Calcium | 282.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 437.61 Kcal (1832 kJ) | ||
| Calories from fat | 331.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.82g | 114% | |
|---|---|---|---|
| Cholesterol | 60.4mg | 40% | |
| Sodium | 165.41mg | 14% | |
| Potassium | 223.65mg | 10% | |
| Total Carbs | 14.36g | 10% | |
| Sugars | 1.85g | 15% | |
| Dietary Fiber | 2.52g | 20% | |
| Protein | 14.14g | 57% | |
| Vitamin C | 4.8mg | 16% | |
| Iron | 0.9mg | 10% | |
| Calcium | 140.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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