Skillet Corn Bacon and Lima Beans
Recipe courtesy of Skillet Dinners by Better Homes
*Note: We substituted baby limas for sweet soybeans in the original recipe
Skillet Corn Bacon and Lima Beans Salad
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In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet.Crumble bacon and set aside. Add thawed corn and limas (or soybeans) to the reserved drippings. Cook and stir for 3 to 5 minutes or just until vegetables are crisp-tender.
In a large bowl combine the corn and bean mixture, tomatoes, red onion, cilantro and jalapeno pepper.
For the dressing, in a small screw-top jar combine oil, lime peel, lime juice, garlic, cumin, salt and chili powder. Cover and shake well.
Pour dressing over corn mixture; toss gently to caot. Sprinkle with bacon and serve.