Chilled Veggie Salad
 
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Serves: 10-12
 
Prep Time: 15 minutes
 
Cook Time: 12 minutes
 

What You Need

  • 1/2 cup grilled Portobello mushrooms, chopped
  • 2 cups water
  • 2 cups fresh lima beans
  • 1 jalapeño
  • 3 cups fresh corn
  • 1 8 ounce Versatile Veggies® Diced Tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped

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What You Do

Cook bacon; drain and cool. When cooled, chop, and set aside. In a medium saucepan, bring water to a boil. Reduce heat to medium-low; stir in lima beans and simmer for 8 minutes or until tender. Drain and rinse under cold running water. Remove seeds from jalapeño and chop; set aside. In a medium bowl, combine beans, jalapeño, corn, tomato, oil, lemon juice, salt, and pepper. Cover and chill for a minimum of 1 hour or up to 4 hours. Sprinkle with chives just before serving. Serve with bacon on the side. (Can be served with tortillas or Tostitos for an appetizer.)

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