The salad holds well, so you can make it up to a day ahead.
S A L A D :
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
D R E S S I N G :
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
Yield: 8 servings (serving size: 1 cup).
1. To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).
2. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
CALORIES 164 (26% from fat); FAT 4.7g (sat 0.6g,mono 2.8g,poly 0.8g); PROTEIN 6.5g; CARB 27g; FIBER 6.3g; CHOL 0mg; IRON 1.9mg; SODIUM 344mg; CALC 34mg
S A L A D :
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
D R E S S I N G :
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
Yield: 8 servings (serving size: 1 cup).
1. To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).
2. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
CALORIES 164 (26% from fat); FAT 4.7g (sat 0.6g,mono 2.8g,poly 0.8g); PROTEIN 6.5g; CARB 27g; FIBER 6.3g; CHOL 0mg; IRON 1.9mg; SODIUM 344mg; CALC 34mg
