Tangy Corn And Lima Beans Salad
|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|
|Corn oil/Other vegetable oil||1⁄2 Cup (8 tbs)|
|Fresh lime juice||3 Tablespoon|
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.