Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
258
Calories
13g
Protein
2g
Fat
52g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 10-ounce package whole-kernel corn
- 1 10-ounce package, frozen lima beans
- 2 tomatoes, chopped
- 1 tablespoon fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 2 tablespoons Italian dressing
- 1/4 cup red wine vinegar
- 1/4 teaspoon dry mustard
- 4 ounces pimiento, chopped
Directions
1
1.Cook corn and lima beans according to package instructions and drain.
2
2.Combine corn, lima beans, tomatoes, cilantro, green onions and pimiento in a medium sized bowl and set aside.
3
3.In a small bowl, whisk Italian dressing, red wine vinegar, and dry mustard then pour over corn and lima bean mixture and toss to coat.
4
4.Serve at room temperature or chilled.
Recipe sourced from
fandom