SUBMITTED BYCrystal Kieloch
A colleague of mine brought this for a birthday lunch. It was fabulous. She says that ” It’s an evolution from a recipe I clipped years ago from Gourmet magazine.” But it’s so easy and so yummy.
1 10-oz pkg. frozen baby lima beans, cooked according to package instructions, drained, and cooled
1 can black beans, drained and rinsed
About 5 carrots, peeled and diced
A couple stalks of celery, diced
About ½ sweet or purple onion
1 pkg. frozen sweet white corn—cooked according to package instructions, drained and cooled
Mix vegetables and beans together and dress with dill vinaigrette.
Dill vinaigrette—whisk together the following:
2 T. dill weed
3 T. cider vinegar
2 T. fresh lemon juice
1 T. coarse grain mustard
A few shakes of a good hot sauce—I like “Crystal” (:
2 teas. Salt
1/3 cup extra virgin olive oil
You can adjust the amount of any of these seasonings to your taste. I usually don’t put in the hot sauce and back off on the mustard just a tad.
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