Lima Bean And Corn Salad Recipes

CORN 'N' LIMA BEAN TOSSED SALAD

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.

LIMA BEAN AND CORN SALAD

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.

CORN AND LIMA BEAN PASTA SALAD WITH CRAB

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.

LIMA BEAN SALAD

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

LIMA BEAN AND CORN CASSEROLE

Steps:

• Cook lima beans and corn together, following package directions.
• Drain.
• Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
• Blend in the flour, milk, salt and one cup of grated cheese.
• Cook until the sauce begins to thicken; add pimento and water chestnuts.
• Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
• Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
• Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES

Steps:

• Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• Stir in basil and serve.

GRILLED CORN AND LIMA-BEAN STEW

Steps:

• Place the lima beans and water in a large pot and bring to a boil. Reduce to a simmer and skim the surface. Simmer until the beans are soft, about 1 hour. Stir in the corn kernels, poblano peppers, chili powder, salt and pepper. Simmer for 10 minutes longer. Taste and adjust seasonings if needed.
• Cook the chorizo in a medium-size skillet until browned and cooked through. Ladle the stew among 6 bowls. Garnish with chorizo and grilled mushrooms. Sprinkle with scallions and serve immediately.