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Tangy Corn And Lima Beans Salad

Natural.Foodie's picture
Ingredients
  Ears of corn 6 Medium
  Frozen baby lima beans/1 3/4 cups shelled fresh lima beans 10 Ounce (1 Package)
  Fresh coriander leaves 1 1⁄2 Cup (24 tbs) (Cilantro, Loosely Packed For Measuring)
  Crushed red pepper 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Corn oil/Other vegetable oil 1⁄2 Cup (8 tbs)
  Fresh lime juice 3 Tablespoon
Directions

1. Cook the corn in a large saucepan of water until tender, about 8 minutes (less if the corn is very young and fresh); do not overcook. Drain and refresh at once under cold running water for 2 to 3 minutes to stop the cooking. Drain and set aside.
2. In another saucepan of boiling water, cook the lima beans until just tender, 4 to 5 minutes if frozen, slightly longer if fresh. Drain into a colander and refresh under cold running water. Drain well and place in a bowl.
3. Cut the corn kernels from the cobs. Add the kernels to the lima beans.
4. In a blender or food processor, process the fresh coriander, hot pepper, salt, oil and lime juice until the coriander is minced. Pour the dressing over the vegetables and toss to blend well. Let the vegetables marinate at room temperature for at least 1 and up to 6 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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