Best Corn And Lima Bean Pasta Salad With Crab Recipes

Corn and Lima Bean Pasta Salad with Crab image

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 cup frozen baby lima beans, thawed
1 cup frozen corn, thawed
8 ounces dried orecchiette
1 cup jumbo lump crabmeat
1/2 cup thinly sliced celery
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil.
Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Pasta with Corn and Lima Beans image

Provided by Kathy W

Number Of Ingredients 12

1 lb cut spaghetti (or if you can't find cut spaghetti, use thin pasta broken in thirds)
1 pkg frozen lima beans (ford hook are the best)
2 medium tomatoes, seeded and diced
4 ears of corn
8 green onions, thinly sliced
1/2 c vegetable oil
1/3 c fresh parsley, chopped
3 Tbsp cider vinegar (start with 2 tbsp)
2 Tbsp lemon juice (start with 1 tbsp)
1 Tbsp sugar (start with 2 tsp)
salt and pepper to taste
bacon bits

Steps:

1. Cook pasta according to package directions. Rinse in cold water and drain well.
2. Cook corn (in the husks), 2 ears at a time, in the microwave on high for 3 1/2 minutes. Shuck, cool and cut kernels from the cob.
3. Cook lima beans according to package directions. Rinse with cold water and drain well.
4. In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
5. In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
6. Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)

Lima Bean and Corn Salad image

Provided by ninja

Categories Corn

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 slices bacon
16 ounces frozen baby lima beans
16 ounces frozen white shoepeg corn
6 scallions, chopped, white and green parts
3/4 cup mayonnaise
4 tablespoons white wine vinegar
salt & freshly ground black pepper, to taste

Steps:

Fry bacon until crisp, drain and crumble.
Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.

Nutrition Facts : Calories 458.7, Fat 27.8, SaturatedFat 7.3, Cholesterol 33.3, Sodium 567.5, Carbohydrate 43.1, Fiber 6.7, Sugar 2.2, Protein 12.9

Crab Corn and Black Bean Salad image

Provided by Parsley

Time 10m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons lime juice
3 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sugar
1/4 teaspoon black pepper
salt, if needed, to taste
1 1/2 cups frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 cup lump crabmeat, picked over
1/2 cup chopped red bell pepper
1 cup chopped tomato
1 cup chopped red onion
1 jalapeno pepper, seeded and chopped (optional)
1/4 cup chopped fresh cilantro