California Salad recipe post-vegan

[Guest guest]

California Salad Yield: 10 servings1 (16-ounce) package frozen baby lima beans3 cups cooked orecchiette (about 1-3/4 cups uncooked "little ears" or spiralspasta)1-1/2 cups diced red bell pepper1 cup finely chopped onion2 chopped tomatillos

1 chopped tomato1 cup fresh corn kernels (about 3 ears)1/3 cup minced fresh cilantro2 tablespoons white wine vinegar2 tablespoons extra-virgin olive oil3/4 teaspoon salt1 (4.5-ounce) can chopped green chiles (mild)1. Cook beans in boiling water 18 minutes or until beans are tender. Drainwell.2. Combine beans and remaining ingredients in a large bowl. Serve at roomtemperature or chilled.

This is great for a buffet or potluck"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

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