Courtesy of Sharon Bowers
|2 ears fresh corn, or 1 16-oz package frozen corn||1/2 cup chopped fresh parsley|
|1 1/2 cups fresh lima beans, or 1 10-oz box frozen lima beans||2-3 tablespoons olive oil|
|1 1/2 cups fresh cranberry beans, or blackeyed peas, or 1 10-oz box frozen blackeyed peas||juice of one lemon|
|1 small white onion, diced||salt and pepper|
|1 large ripe tomato, diced|
If using fresh corn, slice it off the cob and blanch it quickly in boiling salted water just to cook it lightly. Cook the fresh limas and cranberry beans or blackeyed peas together in salted water until tender, 10 to 12 minutes. Drain and place in a serving bowl. (If using frozen vegetables, cook according to package directions and rinse in cold water.)
Add the diced onion and tomato, and drizzle on the olive oil and lemon juice. Sprinkle the parsley on top, toss to combine, and season to taste with salt and pepper.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf