Pasta with Corn and Lima Beans

Kathy W


This is a summertime favorite. Great for carry-ins and family get-togethers.

★★★★★ 1 vote
Stove Top


1 lb
cut spaghetti (or if you can't find cut spaghetti, use thin pasta broken in thirds)
1 pkg
frozen lima beans (ford hook are the best)
2 medium
tomatoes, seeded and diced
ears of corn
green onions, thinly sliced
1/2 c
vegetable oil
1/3 c
fresh parsley, chopped
3 Tbsp
cider vinegar (start with 2 tbsp)
2 Tbsp
lemon juice (start with 1 tbsp)
1 Tbsp
sugar (start with 2 tsp)
salt and pepper to taste
bacon bits


1Cook pasta according to package directions. Rinse in cold water and drain well.
2Cook corn (in the husks), 2 ears at a time, in the microwave on high for 3 1/2 minutes. Shuck, cool and cut kernels from the cob.
3Cook lima beans according to package directions. Rinse with cold water and drain well.
4In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
5In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
6Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)

About Pasta with Corn and Lima Beans

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian