- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 151
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 399 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 151
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 399 mg
Ingredients
Directions
- Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
- In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Gravy and Gratitude
