This cool and refreshing salad or side is spiced with a kick of mild heat from a chimayo style chile vinaigrette. Toss it with shrimp or chicken to make a main meal out of it, or serve it as a side for a barbecue feast or southwestern inspired dinner.


YIELD
4 cups

INGREDIENTS
  • For relish:

  • 6 small or 4 large ears of corn
  • 16 oz. bag frozen lima beans
  • 1 small red onion, small dice
  • 1 red bell pepper, small dice
  • 1/2 cup Chimayo Style Vinaigrette
  • chopped cilantro for garnish
  • For Chimayo Style Vinaigrette:

  • 1 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey
  • 2 tsp. Dijon mustard
  • 1 Tbsp. Mild Red New Mexican Chile Powder
  • 2 tsp. Organic Broken Star Anise, ground
  • 1/4 tsp. Mayan Sea Salt

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DIRECTIONS

Preheat grill. Husk and clean corn. Place corn cobs on grill and cook until tender and charred, about 20 min., turning cobs every 5 min. or so for even cooking. Meanwhile, bring a medium pot of salted water to boil. Add lima beans and simmer until tender, about 10 min. Drain and rinse lima beans with cold water. When corn is done, allow it to cool, then slice the corn kernels off the cobs. Place corn, lima beans, onion and red pepper in a large bowl. Toss with Chimayo Style Vinaigrette.



SERVING SUGGESTIONS

Serve cold or at room temperature topped with chopped cilantro for garnish. Use as a side or condiment for any Latin-inspired dish. Great with tortilla chips or as a topping for tacos.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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