Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Bacon | 1 slice cooked (8g) | 43 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Champagne | not in our table | 0 |
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
- 6 large ears white and yellow corn shucked
- 2 cups shelled lima beans
- 1 tablespoon finely chopped fresh tarragon leaves
- 4 slices bacon cooked until crisp then well drained and minced
- 2 tablespoons champagne vinegar
- 6 tablespoons olive oil
Directions
Bring a large pot of water to a boil and add salt then blanch corn and cook just until tender then remove and set aside.
Cook beans in same water for about 3 minutes then drain.
When corn is cool enough to handle cut kernels from cobs and toss with beans.
In a clear jar with a lid shake together tarragon, bacon, vinegar and olive oil.
Shake well then pour over corn mixture.
Set aside to marinate for 15 minutes.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Bacon Recipes
Category:Corn Recipes
Category:Lima bean Recipes