pasta with corn and lima beans
This is a summertime favorite. Great for carry-ins and family get-togethers.
prep time
cook time
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 pound fideo spaghetti (aka cut spaghetti)
- 1 package frozen lima beans (ford hook are the best)
- 2 medium tomatoes, seeded and diced
- 4 - ears of corn
- 8 - green onions, thinly sliced
- 1/2 cup vegetable oil
- 1/3 cup fresh parsley, chopped
- 3 tablespoons cider vinegar (start with 2 tbsp)
- 2 tablespoons lemon juice (start with 1 tbsp)
- 1 tablespoon sugar (start with 2 tsp)
- - salt and pepper to taste
- - bacon bits
How To Make pasta with corn and lima beans
-
Step 1Cook pasta according to package directions. Rinse in cold water and drain well.
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Step 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.
-
Step 3Cook lima beans according to package directions. Rinse with cold water and drain well.
-
Step 4In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
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Step 5In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
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Step 6Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Diet:
Vegetarian
Keyword:
#corn
Keyword:
#tomatoes
Keyword:
#Lima-Beans
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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