Succotash Salad

The salad holds well, so you can make it up to a day ahead.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• Salad:
• 1  (16-ounce) bag frozen baby lima beans
• 3  cups  fresh corn kernels
• 1  cup  chopped red bell pepper
• 3/4  cup  chopped green onion
• 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

Preparation

To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

Nutritional Information

Calories:

164 (26% from fat)

Fat:

4.7g (sat 0.6g,mono 2.8g,poly 0.8g)

Protein:

6.5g

Carbohydrate:

27g

Fiber:

6.3g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

344mg

Calcium:

34mg