Email to Terry Ward      

Succotash Salad

Source of Recipe


Source: Cooking Light-5/03






List of Ingredients



• 1 (16 ounce) bag frozen baby lima beans
  
• 3 cups fresh corn kernels
  
• 1 cup chopped red bell pepper
  
• 3/4 cup chopped green onions
  
• 1/2 cup finely chopped red onion
  
• 1/4 cup chopped fresh flat-leaf parsley
  
• 2 tablespoons chopped fresh oregano
  
• Dressing:
  
• 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
  






Instructions



1. To prepare salad, cook beans in boiling water for 12 minutes. 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.
   
   
3. Yield: 8 servings (serving size: 1 cup). 164 cal, 4.7g fat, 6.5g pro, 27g carb, 6.3g fiber, 0mg chol, 1.9mg iron, 344mg sod, 34mg calc.