Red Chili Corn Salad with Limas & Cherry Tomatoes - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

White lima beans, also sold as butter beans, are large, tender, and pick up flavors from their surrounding ingredients beautifully. They’re an excellent partner for fresh corn and the bright summer flavors in this salad.


  • 2 cups fresh corn kernels
  • 1½ cups cooked white lima beans, if using canned drain and rinse well
  • ½ lb. red ripe tomatoes, cut into bite sized pieces
  • 1 small red onion, thinly sliced
  • 3 Tbsp. finely chopped cilantro
  • 3 Tbsp. lime juice
  • 1½ tsp. chili powder
  • 2 Tbsp. olive oil
  • 1 tsp. oregano
  • ½ tsp. salt
  • freshly ground pepper, to taste


  1. In a large 2 quart saucepan bring 4 cups of water to a boil. Stir in corn kernels and cook until corn is just cooked enough so that it’s no longer starchy but still crunchy (2-3 minutes). Drain corn into a colander and rinse with cold water to stop cooking process. Shake the corn to rid of excess water.
  2. Place corn in a large mixing bowl and add lima beans, tomatoes, onion, and cilantro.
  3. In a large mixing cup whisk together lime juice, chili powder, olive oil, oregano and salt until combined. Pour over corn and bean mixture. Sprinkle with cracked pepper to taste.
  4. Stir salad ingredients together to thoroughly coat everything with dressing. Cover and chill salad to allow flavors to blend (20 minutes).
Nutritional analysis per serving: Calories 225; Total Fat 8g (10% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 345mg (15% DV); Total Carbohydrate 34g (12% DV); Dietary Fiber 6.5g (21% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 15% DV; Manganese 45% DV; Copper 35% DV; Niacin 25% DV.
Recipe by Guiding Stars at
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