Lima Bean, Tomato, and Corn Salad

One can never had too many recipes that are suitable for ferrying to parties. Summer time means lots of cookouts, BBQs, family reunions, and pot lucks.

Dishes that travel well have a couple of good qualities. First, they don't contain ingredients that spoil easily (read: no mayo). Second, they are flexible and can be easily doubled or tripled. Finally, they don't take hours and hours of prep (who wants to spend all day or morning in the kitchen while you're trying to get ready for a party?). This salad meets all the criteria.

Notes: I wouldn't recommend canned lima beans for this. They are too mushy and salty, and they won't have the nice bright green color to make the salad pretty. Frozen lima beans work much better.

You can substitute frozen corn with no problem, but since it's summer and corn is in season, I thought fresh would be great.

This salad doesn't have a heavy dressing. I just used fresh herbs and the toasted garlic.

You can easily double or triple this recipe depending on how many people you need to serve. This will serve 4-6 depending on the serving size.

Ingredients:
1 bag frozen lima beans
3 ears fresh corn
1 pint cherry or grape tomatoes
1 small bunch parsley
1 small bunch chives
3-4 cloves garlic
2 tablespoons butter
Salt
Pepper

Directions:

Start by shucking the corn. Strip the kernels off by standing the ears up in the middle of a large bowl and running your knife down the side.

Heat a large skillet on medium and add the butter. While the butter melts, mince the garlic. Add the garlic to the butter and sautee until it just starts to turn light golden brown. Add the corn and lima beans (don't bother defrosting). Season liberally with salt and pepper. Cover and cook, stirring occasionally, until the corn and lima beans are tender, about 7-10 minutes. Remove from heat and let cool.

While the beans and corn are cooling, slice the tomatoes in half and mince the chives and parsley. Add them to the bowl you plan to serve the salad in. When the corn and beans are cool, add them to the tomatoes and toss everything together. Serve immediately or let it chill in the fridge. Enjoy!