Best Pasta With Corn And Lima Beans 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.

Southwestern Pasta Salad image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound orecchiette, cooked al dente
2 yellow peppers, grilled and julienned
1 red onion, finely sliced
6 tomatillos, quartered
1 cup fresh corn kernels
1 cup frozen baby lima beans, thawed
1/4 cup white wine vinegar
1 canned chipotle pepper
1/2 cup olive oil
Salt and freshly ground pepper
1/4 cup cilantro, finely chopped

Steps:

Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

Baby Lima Beans and Corn image

Provided by Seasoned Cook

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Steps:

In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!

Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4

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)