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
red ripe tomatoes, cherry tomatoes look cute here
red onion, thinly sliced
cilantro, finely chopped
1 1/2 teaspoons
chili powder, or hot smoked paprika
olive oil, good-quality
salt, or to taste
ground pepper, to taste; fresh
- 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.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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