Corn-and-Lima Bean Salad

Is this the perfect salad for this time of the garden season! All fourteen quarts of green beans are out of the canner and sealed. That always makes me happy. Green beans have not been that great this year, but the corn has been fabulous. You will love this salad, easy and fresh.

about 6 servings

3 cups fresh corn kernels (6 ears)
1 tablespoon olive oil
1 cup fresh baby lima beans or thawed frozen
1/4 cup diced roasted red bell pepper
1 tablespoon fresh basil leaves, cut into thin strips
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon dried crushed red pepper

1. Saute' corn kernels in hot oil in a large skillet over medium-high heat 3 minutes or until tender; add lima beans, and cook 2 minutes. Remove from heat, and let cool 10 minutes.

2. Toss together lima bean mixture, bell pepper, and next 4 ingredients in a large bowl. Cover and chill 1 hour.