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Summer Lima Bean & Roasted Corn Salad

 

Summer is flying by, but my love for this salad isn't going anywhere. If yall have been following my pregnancy food cravings, you also know lima beans have been at the top of the list..so we will thank Baby B for this creation. 

Bright lima's, charred corn, juicy tomatoes, crisp cucumber, diced onion, fresh parsley, all marinated in one of my favorite vinaigrettes of all time. ( No but seriously I keep a jar of this dressing in my fridge for any salad or marinating emergencies that might arise.) 

This "salad" has the presence to make It as a side OR a main for your next poolside BBQ. 

Oh and pro tip, avocado topper always welcome. 

I n g r e d i e n t s 

Salad

1 small red onion, diced 

3 cups lima beans, cooked and chilled 

3 cups corn, frozen ( sub 3 cups fresh corn, can grill or roast) 

2 cups grape tomatoes, halved 

1 large cucumber, deseeded & diced 

1/2 cup chopped parsley 

Optional: 1 large avocado, sliced to preference 

 

Red Wine Vinaigrette  

1/2 cup Extra Virgin Olive Oil  

1/4 cup + 2 tbsp red wine vinegar 

2 tbsp lime juice

2 tbsp lemon juice 

2 tsp raw honey 

1 tsp dijon mustard 

1.5 tsp sea salt ( + more to preference) 

1 tsp pepper ( + more to preference)  

1 tsp oregano 

 

D i r e c t i o n s  

In a cast iron skillet add a drizzle of olive oil and warm on medium heat. Once sizzling add your corn ( I added from frozen ) and stir. Allow your corn to warm through, stirring occasionally. Once no longer frozen, allow to sit still for 30 second increments so It can begin to "roast" and achieve a golden and charred coloring. Repeat process for 5-7 minutes. When desired texture is achieved turn off burner & move cast iron off hot burner. Allow to cool. 

Assemble your dressing: In a large mixing bowl whisk all dressing ingredients thoroughly. Taste and adjust any salt/pepper/vinegar/honey preference. Set aside. You will have extra to save for salads , marinades, etc! 

In a large bowl add your lima beans, onions, cucumber, tomatoes, and chopped parsley, and slightly cooled corn. Mix well. 

Add desired amount of dressing ( I always start small, and add as I taste test). Once mixed, add any more salt and pepper! If topping with avocado, gently fold into the salad. 

Allow salad to marinate in fridge for 30 minutes before serving! If making ahead of time just wait to add avocado until right before serving.