Here's a quick and nourishing salad with a gentle spicy kick from chili powder or hot smoked paprika. It makes good work of essential Latin American favorites like corn, tomatoes, cilantro, and lima beans. I like to serve it on a bed of baby spinach to supply that green element for a well-rounded entree.
Serves 4 as a side or starter.
2 cups fresh corn kernels (frozen is OK in a pinch)
1 1/2 cups cooked white lima beans, if using canned then drain and rinse well
1/2 lb. red ripe tomatoes (cherry tomatoes look cute here)
1 small red onion, thinly sliced
3 tablespoons finely chopped cilantro
3 tablespoons lime juice
1 1/2 teaspoons chili powder or hot smoked paprika
2 tablespoons good-quality olive oil
2 teaspoons agave nectar
1 teaspoon dried oregano
1/2 teaspoon salt or to taste
freshly ground pepper to taste
In a large 2 quart saucepan bring 4 cups of water to a rolling boil. Stir in corn kernels and cook for 2-3 minutes or until corn is just cooked enough so that it's no longer starchy but still crunchy. Drain corn into a colander and rinse with cold water to stop cooking process. Shake the corn to rid of excess water or let drain for 10 minutes. You may also cook corn in the microwave by steaming with 3 Tablespoons of water in a covered glass container. Drain and rinse corn as directed. Place corn in a large mixing bowl and add rinsed lima beans. Slice cherry tomatoes in half into bite-sized pieces and add to corn and limas. Stir in chopped onion and cilantro.
In a large mixing cup whisk together lime juice, chili powder or paprika, olive oil, agave nectar, dried oregano and salt until combined. Pour over corn and bean mixture. Sprinkle with cracked pepper to taste. Using a large wooden spoon or rubber spatula stir salad ingredients together to thoroughly coat everything with dressing. Cover and chill salad for 20 minutes to allow flavors to blend.
Total Servings: 4
Nutritional Information Per Serving
Saturated Fat: 1.2g