The earthy flavor of lima beans balances the sweet corn and tomatoes, and the beans soak up the dressing well. This chunky salad can work as a side dish to accompany pork, chicken, or fish. To make it a lovely, light main-course salad, add about a pound of cooked and chopped shrimp or lobster. Use any combination of young fresh herbs, and if the leaves are small enough add them whole, or tear larger ones into rough pieces.
- Yield: 4 Servings
- 4 tablespoons extra-virgin olive oil
- 1½ cups fresh corn kernels (from about 3 ears of corn)
- 2 cups cooked lima beans, cooled
- 1 cup halved cherry tomatoes
- 2 limes juice (about 2 tablespoons)
- 1 teaspoon honey
- Kosher salt
- 2 cups mixed fresh herbs, such as any combination of basil, cilantro, chives, mint, and Italian parsley
- In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. When the oil is hot, add the corn. Cook and toss until the corn is just tender, 2 to 3 minutes. Scrape into a serving bowl.
- To the bowl, add the lima beans, tomatoes, lime juice, honey, and remaining 3 tablespoons oil. Season with salt and toss. Let the salad sit 15 minutes to let the flavors develop.
- When ready to serve, add the mixed herbs, toss gently, and serve.