1 bag (16 oz.)
frozen baby limas (or use fresh when you can find them)
1 bag (12 oz.)
frozen corn kernels (or the kernels from three ears of fresh corn)
1 cup chopped fresh
½ cup chopped
¼ to ½ cup chopped
onion, green, red, or white
1 small green bell
2 medium tomatoes,
diced or 1 pint cherry tomatoes, cut in half
Simmer the lima beans in the salted boiling water until tender according to the
package directions, being careful not to overcook them. Cook the frozen corn
just until tender according to package directions, or simmer the fresh corn in
salted water about 3 minutes. Drain the beans and corn. Transfer the drained vegetables
to a large mixing bowl and allow them to cool. Add the parsley, celery, onion,
and bell pepper.
¼ cup olive or
Juice of one large
lemon (2 to 3 tablespoons)
Salt and black
pepper, to taste
Combine the olive oil, lemon juice, and mayonnaise in a small bowl.
Whisk until smooth. Season generously with salt and pepper.
Toss the salad with
the dressing. Season with additional salt and pepper, if necessary. Chill until
serving, scatter the salad with tomatoes.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.