Commonly, this salad is made with black-eyed peas. Corn is not usually part of it. Sometimes is served together with tuna. Normally it is pretty good. This time was different. I guess I was craving that black-eyed peas salad for lunch. But black-eyed peas were nowhere to be seen in the pantry. Not to mention it would take many hours soaking the beans before cooking, plus the extended cook time. Well, that is because I don’t like canned beans; they don’t taste the same, they taste like… can. So I went with some frozen baby limas that cook as fast as 20 minutes and end up smooth and buttery. The corn was suggested by the husband. What can I say? It seems he really likes it. The result? Very satisfying, a nice variation to a typical menu and great per se or as a side dish or appetizer in any other day banquet. Keep it simple or elaborate as you pleased. Change the beans by other kind, like edamame, chickpeas or fava beans, omit the corn, add one or more ingredients that you like. You know, your taste buds are the limit.
Lima Beans Salad
Preparation time: 10 minutes
Cook time: 20 minutes
Serves 4-6
4 cups Baby limas (I used frozen)
3 cups white sweet corn ( I used frozen)
1 large red onion
handful of fresh parsley
balsamic vinegar
extra virgin olive oil
sea salt to taste (to cook the limas and corn)
Rinse the baby limas and corn. In a medium saucepan filled with water, place both limas and corn, season with salt and cook until tender, about 20 minutes. Drain and allow to cool.
Chop one large red onion and handful of parsley. Season with balsamic vinegar and extra virgin olive oil. Mix in the drained limas and corn. Serve and enjoy.
Oh! I love the addition of white corn here – so pretty to look at too.
What a nice light healthy salad! Haven’t had any lima beans in a while, but would love to try this.
That looks delicious. Great combination of flavors! Come visit we have a terrific pumpkin panna cotta to share.
This salad looks great!