CORN 'N' LIMA BEAN TOSSED SALAD

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Corn 'n' Lima Bean Tossed Salad image

"I love to serve this colorful, zesty salad with country-style hearth bread for dipping in the delicious dressing," writes Lily Julow ofLawrenceville, Georgia.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

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