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Corn 'n' Lima Bean Tossed Salad

 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 ServingsPrep: 20 min. + chilling


  • 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


  • 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,

2 of 2

Corn 'n' Lima Bean Tossed Salad (continued)

Nutritional 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.