Prep Time
35 min
Yields
8 servings
Corn, tomato and lima beans come together in this hearty salad inspired by the popular Southern dish.
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ingredients
Kosher salt and freshly ground black pepper
1
lb(s) frozen lima beans
1
lb(s) frozen corn
Extra-virgin olive oil
1
large onion, thinly sliced
2
tbsp apple cider vinegar
3
tbsp chopped fresh parsley
1
tsp finely chopped fresh sage
⅛
tsp freshly grated nutmeg
4
ripe plum or vine-on tomatoes, chopped
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directions
Step 1
Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
Step 2
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
Step 3
In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.