Corn 'n' Lima Bean Tossed Salad Recipe

Corn 'n' Lima Bean Tossed Salad Recipe photo by Taste of Home

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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.

This recipe is:

Quick

Diabetic Friendly

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Corn 'n' Lima Bean Tossed Salad Recipe

Prep: 20 min. + chilling

Yield: 2 Servings

10 10 20

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

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.
In a small bowl, combine the lettuce, red peppers, onion and bean mixture. Refrigerate until chilled.
Just before serving, combine the lime juice, oil, parsley, salt and pepper. Drizzle over salad and toss to coat. Yield: 2 servings.

Nutritional Facts 1 cup equals 126 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 419 mg sodium, 17 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Corn 'n' Lima Bean Tossed Salad in Cooking for 2 Fall 2007, p37