Recipe of the Week

Recipe of the Week
Field of Dreams Salad



  • 3 large ears of corn
  • 1 10 oz. package frozen baby lima beans
  • 3/4 c. pared and cored cucumbers – cut into 3/8 inch cubes
  • 1/2 c. carrots pared and cut julienne
  • 1/4 c. diced red bell peppers
  • 1 c. tomatoes blanched, stemmed, peeled, seeded and cored – cut into bite size pieces
  • 1 Tbsp snipped, fresh chives
  • 1/2 c. honey-mustard dressing
  • Boston lettuce


  • 2/3 cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • 2 T honey
  • 1 T prepared mustard



  • Prepare and boil corn on the cob; place hot ears on clean towel to cool. When cool enough to handle, cut the kernels off the cobs. Measure 1 1/2 cups corn; cover and refridgerate. (use any extra for other things)
  • Cook lima beans. Measure 1/2 cup drained beans; cover and refridgerate. (reserve reamaining beans for other things)
  • Wait until corn and lima beans are cold to compose salad.
  • Then in mixing bowl, place corn, lima beans, cucumbers, carrots, celery and peppers. Toss to combine.
  • Add tomatoes, chives and honey-mustard dressing; toss lightly to distribute evenly.
  • Spoon salad over leaves of Boston lettuce on individual salad plates.


  • In a pint jar, place the olive oil, vinegar, honey and mustard; cover and shake vigorously until blended. Refrigerate
  • up to one month. Makes about 1 cup.

Serves 6

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