Lima Bean and Corn Salad
Bright, fresh, and packed with seasonal goodness, this Lima Bean and Corn Salad is the perfect side dish for any occasion. Featuring tender lima beans, sweet bursts of corn, and juicy cherry tomatoes, this vibrant salad is balanced with the zesty kick of red onion and the herbaceous flair of fresh parsley. Tossed in a tangy homemade vinaigrette made with red wine vinegar, Dijon mustard, and a hint of honey, this salad is both refreshing and satisfying. Whether served as a chilled summer salad or a lively addition to your dinner spread, this 15-minute recipe offers a medley of textures and flavors that will delight your taste buds. Naturally gluten-free and easily customizable, it’s a delightful way to highlight fresh produce and bring a splash of color to your table.
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Recipe Information
Ingredients
- 2 cups Lima beans (fresh or frozen)
- 2 cups Corn kernels (fresh, frozen, or canned)
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
If using fresh lima beans, bring a pot of water to a boil and cook the beans for 3-5 minutes until tender. If using frozen lima beans, cook according to the package instructions. Drain and rinse under cold water to cool.
If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it, and if using canned corn, drain and rinse. Set the corn aside.
In a large mixing bowl, combine the cooked lima beans, corn, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Let the salad sit for 10 minutes to allow the flavors to meld, or refrigerate for up to 4 hours for a chilled salad.
Serve the salad as a side dish or enjoy it on its own.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 45.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4034 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
