Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 (16-ounce) bag frozen baby lima beans
- 3 cups fresh corn kernels
- 1 cup chopped red bell pepper
- 3/4 cup chopped green onion
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 1/3 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Directions[]
- To prepare salad, cook beans in boiling water 12 minutes.
- Drain; rinse with cold water.
- Drain.
- Combine beans, corn, and next 5 ingredients.
- To prepare dressing, combine lemon juice and remaining 4 ingredients, stirring with w whisk.
- Drizzle over salad and, toss to coat.
Yield: 8 servings (serving size: 1 cup)