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Corn 'n' Lima Bean Tossed Salad
"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.
2 Servings
Prep: 20 min. + chilling
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.
Nutrition Facts:
1 cup equals 126 calories,
© Taste of Home 2013
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Corn 'n' Lima Bean Tossed Salad
(continued)
Nutrition Facts:
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.
© Taste of Home 2013