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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
3 cups fresh corn kernels (6 ears) |
1 tablespoon olive oil |
1 cup fresh baby lima beans |
1/4 cup diced roasted red bell pepper |
1 tablespoon fresh basil leaves, cut into thin strips |
1 tablespoon lemon juice |
3/4 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
Directions:
1. Sauté corn kernels in hot oil in a large skillet over medium-high heat 3 minutes or until tender; add lima beans, and cook 2 minutes. Remove from heat, and let cool 10 minutes.
2. Toss together lima bean mixture, bell pepper, and next 4 ingredients in a large bowl. Cover and chill 1 hour.
3. *1 cup frozen baby lima beans, thawed, may be substituted.
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