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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 Lily Julow ofLawrenceville, Georgia.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 servings

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.

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